Flour alternatives and 2 delicious recipes

Pancakes:

• 125 gr (1 cup) chickpea flour (from Alnatura)
• 200-250 ml (1 cup) water
• 1 tsp salt
• pinch of pepper
• 1 tsp paprika
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp baking powder
• 2 Tbsp olive oil (+ a little more for the pan)
• Fresh herbs, e.g. parsley, thyme, basil

Mushrooms:

• 1 shallot
• 2 Tbsp olive oil
• 500 gr (18 oz.) mushrooms
• 5 stems kale
• Some white wine (or alternatively vegetable stock)
• 1 tsp bouillon powder
• 150 ml (3/4 cup) plant-based cream (i.e. soy)
• Salt & pepper
• Fresh thyme

Pancakes:

1. Mix all ingredients into a smooth dough and let it rest for approx. 15-30 minutes
2. If necessary add some more water
3. Bake 3-4 pancakes in a pan with oil

<p class="MsoNormal"><strong>Mushrooms: </strong></p>

1. Finely chop the shallots and glaze them in a pan with olive oil
2. Add the sliced mushrooms to the shallots
3. Sauté for 5 minutes or until they turn slightly brown
4. Deglaze with white wine or vegetable stock
5. Take the kale off the stems and add it in pieces to the mushrooms
6. Sauté shortly, then deglaze with cream and let simmer for a while
7. Add the herbs and the fresh thyme
8. Fill the pancakes and sprinkle fresh herbs on top, serve with a salad