Vegan Chickpea Pancakes With Balsamic Mushrooms

This filling and attractive brunch or lunch dish from the Easy Vegan comes collectively very quickly and can make you are feeling such as you’re having a restaurant high quality meal within the consolation of your personal dwelling. 

What you want:

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 recent thyme, plus extra for garnish
Vegan parmesan, for garnish

What you do:

  1. For the pancake batter, in a medium-sized bowl, whisk chickpea flour, water, ¼ teaspoon of salt, and 1 tablespoon olive oil till clean. Put aside. 
  2. For the balsamic mushrooms, heat a big, non-stick skillet over excessive warmth and add 1 tablespoon olive oil. When oil is scorching, add mushrooms, vinegar, garlic powder, thyme, and remaining salt to skillet. Stir and proceed to sauté over excessive warmth for five minutes as mushrooms caramelize. Cut back warmth to low and prepare dinner for 4 to five minutes. 
  3. Take away mushrooms from skillet and put aside. Wipe down skillet and add remaining 1 tablespoon olive oil. When oil is scorching, pour batter into scorching skillet, about 3 tablespoons at a time. There must be 4 pancakes, about 4 inches in diameter, in skillet. If skillet isn’t giant sufficient to suit all 4, prepare dinner two at a time. 
  4. Let pancakes prepare dinner for about 5 minutes till edges start to brown. Fastidiously flip over and prepare dinner for 4 to five minutes, till golden. As soon as pancakes are executed, divide between two plates and high with sautéed mushrooms, recent thyme, and vegan parmesan. 
For extra recipes like this, try:

Right here at VegNews, we stay and breathe the vegan life-style, and solely suggest merchandise we really feel make our lives wonderful. Sometimes, articles might embody purchasing hyperlinks the place we’d earn a small fee. On no account does this impact the editorial integrity of VegNews.