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Kichererbsen Kräuter-Pfannkuchen gefüllt mit Pilzen
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5 from 1 vote

Chickpea herb pancakes filled with mushrooms

Delicious pancakes made from chickpea flour with a filling of mushrooms and kale. 
Prep Time10 mins
Cook Time20 mins
Course: Hauptgericht, Kleinigkeit, Vorspeise
Keyword: chickpea flour, herbs, kale, pancakes, savoury, Vegan
Servings: 4 Pfannkuchen
Author: Verena Frei

Ingredients

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

Instructions

Pancakes:

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

Mushrooms: 

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