hese Chickpea Pancakes are a great egg-free alternative.
I love these chickpea pancakes, they are easy to make and good for breakfast, lunch or even dinner.
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Chop the onion and sautéed them for a few minutes.
Combine the chickpea flour, garlic powder, pepper, natural yeast and the baking soda in a small bowl and add about a cup of water.
Stir until the batter is smooth (add water if needed).
Heat the frying pan over medium heat. Add about 4 or 5 mushrooms sliced (depending on the size), pour the batter into the pan, as if making pancakes.
Sprinkle 1 or 2 tbsp of green onions into the batter for each pancake as it cooks.
Flip the pancake when the underside is browned and cook the other side for another 1 or 2 minutes.
Serve your chickpea pancake topped with some tomato slices, some additional green onions and cilantro.
The cook time is for each pancake!
In addition to the tomatoes, green onions and cilantro, you can also use the following toppings: