Three Mushroom & Thyme Chickpea Pancake
Author: 
Recipe type: Breakfast, Appitizer, Lunch
Cuisine: Vegan, Gluten-free
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Fluffy chickpea pancake filled with shitake, maitake, enoki mushrooms and fresh thyme. Easy, anytime recipe. Simple enough for breakfast, fancy enough for dinner.
Ingredients
  • 1¼ cup chickpea flour (gram/besan)
  • 1 tsp baking powder
  • 1 tsp smoked paprika
  • ½ tsp of each garlic powder, salt and black pepper
  • 150g/5oz mixed mushrooms (shitake, maitake, enoki*)
  • 4 tbsp. fresh thyme
  • 1 yellow onion, chopped
  • 1 garlic clove, chopped finely
  • 1 Tbsp olive oil
Instructions
  1. In a large bowl, whisk together the chickpea flour, baking powder, smoked paprika, garlic powder, salt pepper and thyme.
  2. Pour 1 cup of water in the mixture and whisk until there are no lumps. Set aside for 20-30 mins
  3. In the meanwhile, chop the larger mushrooms into slices and separate chunks of the enoki. Discard any hard roots/stems/cores.
  4. Heat the olive oil in a 12/13" frying pan* on medium heat and add the mushrooms and onion. Fry for about 5 minutes or until the onions are translucent. Add in the garlic and fry for another 2 minutes, making sure not to burn it.
  5. Pour over the pancake batter evenly, make sure it is mostly covering the mushrooms and onions. Cook for 4-5 minutes or until the sides start to crisp slightly and bubbles emerge.
  6. Transfer to a grill and cook the other side on med/high for 4-5 minutes or until golden brown on top. Make sure it is cooked through in the middle.
  7. Carefully flip out onto a serving board and divide into portions.
Notes
*Be aware that your cooking times will change depending on the size of your frying pan. A smaller pan with the same amount of batter will need a little longer to cook.
(I used a 12" frying pan)
Recipe by The Hungry Herbivores at https://www.thehungryherbivores.com/three-mushroom-thyme-chickpea-pancake/