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5
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Chickpea herb pancakes filled with mushrooms
Delicious pancakes made from chickpea flour with a filling of mushrooms and kale.
Prep Time
10
minutes
mins
Cook Time
20
minutes
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