Creamy mushroom sauce (pancake day fail)

This is a basic white sauce made with vegan ingredients and intensified with mushroom powder. Then mixed with sauteed mushrooms, walnuts (and optional artichokes). The sauce comes out nice and thick and creamy, and the mushroom powder makes up for any flavour lost due to not using real milk or butter. My intention was to wrap pancakes around it (we attempted pancake day yesterday, one day late as I had no time on the day), but my pancakes completely failed and I don't understand why - they just kept sticking to the pan. I've used both pans and batter recipe many times before, am stumped. So anyway, we gave up and ate the sauce with noodles instead, which worked just as well - I guess pancake day this year was not meant to be.

For the sauce:
5/8 cup fake milk (used almond, soy might be better), heated
1 tbsp fake butter
1 tbsp flour
1 tsp mushroom powder
salt and pepper

For mushroom fry:
1 tbsp olive oil
2 cloves garlic, peeled and chopped
~5 medium-large mushrooms
1-2 tbsp chopped walnuts
1-2 tbsp chopped parsley
salt and pepper

Heat the milk. In a separate, small pan melt the butter. Add the flour to the butter and stir / let bubble for a few minutes (do not colour). Add the hot milk and mix well for a few minutes, until smooth and starting to thicken. Keep stirring and heating gently for a minute or two more, then add mushroom powder, salt and pepper to taste. Set aside.

In a medium frying pan, heat the olive oil, then add the garlic and sizzle for a minute or so before adding the mushrooms and walnuts. Cook for a few more minutes, until the mushrooms are lightly browned. Finally add the parsley, stir for a minute or so more, add salt and pepper to taste and turn off heat.

Mix the mushroom fry into the sauce, toss and then serve, either as a pancake filling or mixed through pasta.