Savory Chickpea Pancakes with Sautéed Vegetables
Light and fluffy savory pancakes made from chickpea flour, packed with protein and served with a side of sautéed seasonal vegetables like spinach and mushrooms. A flavorful start to Sunday.
Ingredients
- Garlic powder1 g
- Onion powder1 g
- Spinach125 g
- Onion25 g
- Chickpea flour68 g
- Salt1 g
- Olive oil8 ml
- Nutritional yeast13 g
- Baking powder2 g
- Turmeric0.5 g
- Water150 ml
- Mushrooms125 g
Instructions
- 1Step 1
In a medium bowl, whisk together 135g chickpea flour, 25g nutritional yeast, 4g baking powder, 2g garlic powder, 2g onion powder, 1g turmeric, and 2g salt.
- 2Step 2
Gradually whisk in 300ml water until you have a smooth batter. Let the batter rest for 5 minutes.
- 3Step 3
While the batter rests, prepare the vegetables. Slice 250g mushrooms and thinly slice 50g onion. Wash 250g spinach.
- 4Step 4
Heat 15ml olive oil in a large non-stick pan over medium heat (2 minutes). Add the sliced onion and cook until softened, about 3 minutes.
- 5Step 5
Add the sliced mushrooms to the pan and cook until browned and tender, about 5 minutes.
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