Chickpea Flour Pancakes/mini Omelettes with Cauliflower and Shiitake mushrooms. Glutenfree Vegan Recipe
User Reviews
5
Chickpea Flour Pancakes/mini Omelettes with Cauliflower and Shiitake mushrooms. Glutenfree Vegan Recipe
Description
The recipe mixes dry ingredients including chickpea flour, flaxseed meal, baking powder, baking soda, salt, and seasonings such as ranch or chipotle with water and vinegar to form a smooth batter. Grated cauliflower and finely chopped shiitake mushrooms, jalapeño chili, onion, and cilantro add moisture and flavor. The batter is ladled onto a greased hot thick-bottom pan, pressed to an even thickness, then cooked covered on medium heat to ensure even cooking. Flipping and cooking on both sides yields pancakes with a cooked-through interior and slight browning on the outside. These pancakes have a dense yet tender texture and a mildly spicy savory flavor. They can be eaten alone or paired with mushroom gravy, roasted vegetables, sauces, or used to make sandwiches.
The recipe notes recommend careful water incorporation to avoid lumps and suggest using a thick-bottomed pan with an oiled surface for easy flipping. Variations include adding shredded cheese, greens, or spices like sriracha for personal flavor adjustments.
Ingredients
Dry
- 1 cup chickpea flour
- 1 Tablespoon flaxseed meal
- 3/4 teaspoons salt
- 1/2 teaspoon ranch seasoning or other seasoning mixes like chipotle, cajun, taco, garam masala
- 1/2 teaspoon baking powder
- a generous pinch 1/8 teaspoon of baking soda
- kala namak optional. Add for eggy taste, indian black salt
Wet
- 1 cup water
- 1/2 teaspoon vinegar
- 1 cup cauliflower loaded cup, grated
- 3-4 shiitake mushrooms or other fresh mushrooms finely chopped 1/3-1/2 cup
- 1/2 Chili pepper I used Jalapeno, finely chopped
- 1/4 cup onion red, finely chopped
- 1/4 cup cilantro optional, chopped
Variations
- sriracha add 1-2 tsp to the batter
- cheese shredded, add to the batter
- vegetables other, finely chopped, add
- greens other, finely chopped, add
Instructions
- In a bowl, mix all the Dry ingredients. Whisk well.
- Add a cup of water and whisk to combine into a smooth lump-free batter.
- Add the veggies and vinegar and mix to combine.
- Drop ladle full of the batter on a greased hot pan.
- Press and spread to even out into a fat pancake thickness.
- Cover with a lid and cook on medium heat for 6-7 minutes. Cover for at least 4 minutes and then cook without.
- You can also cook them without the lid. It will take a minute or so longer.
- Flip and cook for another 5-6 minutes.
- Serve hot with sauces of choice, mushroom gravy, roasted veggies and more. or make breakfast sandwiches with them.
Notes
- Slowly add water to the chickpea flour while whisking to prevent lumps in the batter.
- Use a thick-bottomed pan and oil the surface evenly with a wet napkin to avoid sticking during cooking.
- Add variations like sriracha, shredded cheese, or chopped greens to customize flavor and texture.
- Cook covered initially to help the pancakes cook through and maintain tenderness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 112 kcal
% Daily Value*
| Calories | 112kcal | 6% |
| Carbohydrates | 16g | 5% |
| Protein | 6g | 12% |
| Fat | 2g | 3% |
| Sodium | 407mg | 17% |
| Potassium | 358mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 115IU | 2% |
| Vitamin C | 17.2mg | 19% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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