In a large bowl, whisk together the chickpea flour, baking powder, smoked paprika, garlic powder, salt pepper and thyme.
Pour 1 cup of water in the mixture and whisk until there are no lumps. Set aside for 20-30 mins
In the meanwhile, chop the larger mushrooms into slices and separate chunks of the enoki. Discard any hard roots/stems/cores.
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.
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.
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.
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/