Heat 1 tablespoon of olive oil in a large non-stick frying pan (skillet) over medium-high heat and add the mushrooms and cook for 10 minutes stirring often until the mushrooms are tender and all moisture has evaporated.
Remove to a plate lined with paper towel and set aside to cool.
Wipe pan clean.
Sift flour, baking powder and salt into a bowl.
Whisk buttermilk and eggs in a jug with a fork until well combined.
Stir buttermilk mixture into dry ingredients until combined.
Stir in mushrooms and chives (mixture should be the consistency of light sour cream, add more buttermilk if required).
Brush frying pan with a little of the oil and heat over medium heat until hot.
Using about 2 tablespoons of the mixture per hotcake, spoon mixture into pan and cook for about 2 minutes, until bubbles appear on the surgace and then turn hotcakes and cook for a further 1 to 2 minutes or until golden (you should be able to cook about 3 to 4 at a time).
Keep warm (in the oven) while cooking the remaining batter.
Serve - suggestions given are reduced fat cream cheese or a dollop of tomato chutney and cottage cheese.