Today I have a simple, yet delicious little recipe for you. Usually I like my pancakes sweet, but why not mix it up sometimes and make hearty pancakes? These are quick to whisk up and much more filling than sweet ones. Using chickpea flour also makes these gluten-free.
I think they taste great just as they are, but I also tried them with ketchup, plant-based mayo and chutney and I have to say that chutney was definitely my favorite choice. It adds a nice pinch of spicy sweetness!
Hearty Pancakes With Vegetables
Makes 3 small pancakes:
- 2/3 cup chickpea flour
- 1/2 tsp turmeric
- 1/2 tsp salt
- 2/3 cups water
- 1 + 1/2 tsp oil of your choice
- 1 stalk of spring onion (finely chopped)
- 1/2 tsp chopped thyme plus more for garnish
- 1/2 small red onion (thinly sliced)
- 1 chestnut mushroom (thinly sliced)
- few slices of dried or fresh tomato
- chili flakes to taste
- chuntey for serving
Whisk together the flour, turmeric, salt, oil and water until all lumps are dissolved. Now add the finely chopped spring onion and thyme. Heat up some oil (I used coconut oil) in a small pan and add a ladleful of batter. Spread carefully with a spoon or tilt the pan around until you end up with a pancake shape (you know how it’s done!). Now add a few slices of the mushroom, red onion and tomato and a bit of fresh thyme. Cook on medium heat for just a few minutes until golden brown. Then flip to the other side and cook a little more. This side will be done sooner, so watch out that the veggies don’t burn. Sprinkle with chili flakes before serving.