Chickpea mushroom pancakes

Recipe

Prep Time

0

Cook Time

0

4 - 6 People

Serves 2

Beginner

Difficulty 0

Ingredients

1 cup chickpea flour
1 tbsp cornstarch or tapioca flour
1-2 tbsp nutritional yeast
1 1/2 tsp baking powder
dash of smoked paprika
1/2 tsp garlic powder
salt to taste
1 cups water(more if needed)
Say sauce, Sautéed wild mushrooms to top
fresh thyme to serve
creamed cheese to serve
caramelized onions to serve

Caramelized onions

2 cups red onions, diced
1/4 cup soy sauce
1/4 cup honey
1-2 tbsp balsamic vinegar

Method

Mix the flour, cornstarch, nutritional yeast, baking powder, smoked paprika, garlic powder, and some salt.
Whisk in the water and mix until smooth. Add more if needed.
Saute the mushrooms in some soy sauce and a dash of water until nice and golden.
Add the onions to a pan, and add the rest of the ingredients and fry on medium until the onions become jammy.
Fry the pancakes in a non-stick pan, using about 2-3 tbsp of the batter for each pancake, flipping over after 3 minutes once the pancakes are brown.
Once the pancakes are done, serve with a dollop of cream cheese, caramelised onions, sautéed mushrooms, and fresh thyme.

Photo Gallery

I hope you love these protein-packed pancakes!

M*