Chickpea Pancakes With Balsamic Mushrooms

This filling and tasty brunch or lunch dish from the Effortless Vegan comes together in no time and will make you feel like you’re having a restaurant quality meal in the comfort of your own home.

What you need:

½ cup chickpea flour
½ cup water
1 teaspoon salt, divided
3 tablespoons olive oil, divided
2 cups cremini mushrooms, sliced
1 tablespoon balsamic vinegar
½ teaspoon garlic powder
1 tablespoon fresh thyme, plus more for garnish
Vegan parmesan, for garnish

What you do:

For the pancake batter, in a medium-sized bowl, whisk chickpea flour, water, ¼ teaspoon of salt, and 1 tablespoon olive oil until smooth. Set aside.
For the balsamic mushrooms, warm a large, non-stick skillet over high heat and add 1 tablespoon olive oil. When oil is hot, add mushrooms, vinegar, garlic powder, thyme, and remaining salt to skillet. Stir and continue to sauté over high heat 5 minutes as mushrooms caramelize. Reduce heat to low and cook 4 to 5 minutes.
Remove mushrooms from skillet and set aside. Wipe down skillet and add remaining 1 tablespoon olive oil. When oil is hot, pour batter into hot skillet, about 3 tablespoons at a time. There should be 4 pancakes, about 4 inches in diameter, in skillet. If skillet isn’t large enough to fit all four, cook two at a time.
Let pancakes cook for about 5 minutes until edges begin to brown. Carefully flip over and cook 4 to 5 minutes, until golden. Once pancakes are done, divide between two plates and top with sautéed mushrooms, fresh thyme, and vegan parmesan.

For more recipes like this, check out:

Here at VegNews, we live and breathe the plant-based lifestyle, and only recommend products we feel make our lives amazing. Occasionally, articles may include shopping links where we might earn a small commission, but in no way does this effect the editorial integrity of VegNews.

Story Credits: Vegnews.com