Hello lovelies, today it gets savory with chickpea herb pancakes, filled with mushrooms. The batter needs no wheat at all – i whisk it from protein-rich chickpea flour, water, spices and fresh herbs. The pancakes are filled with sautéed mushrooms and kale in a creamy sauce.
Chickpea flour is one of my favorite flour alternatives: it is naturally gluten-free, high in protein and fiber, and gives the pancakes a fine, slightly nutty flavor. The only thing that matters is letting the batter rest briefly, so you can cook it nice and thin.
You sauté the filling of mushrooms, shallot and kale in just a few minutes and finish it with a little plant-based cream. Add a fresh salad and you have a light, quick lunch or dinner that is popular with kids too.
These pancakes are part of my little guide to flour alternatives – which gluten-free flours there are and what they are best for, you can read in flour alternatives and 2 delicious recipes.
If you love savory pancakes and fritters, try my buckwheat pancakes with spinach and the quick savory chickpea pancakes too. And to see how well chickpea flour works as an egg substitute in a breading, take a look at my vegan caesar salad with chickpeas and crispy cauliflower.
Love, Verena
