Savory Chickpea Pancakes with Leek and Mushrooms

Recipe from Topfood

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Savory Chickpea Pancakes with Leek and Mushrooms

Cooking time: 45 min

Servings 5

Pancakes for breakfast are the wonderful beginning of the day. These pancakes are perfectly proportioned. You get delicious pancakes that are thin and tender. Cooking these pancakes does not take much time and effort. The main factor is getting the correct consistency of the dough. It should not be very thick or very liquid. The carbohydrates and fats in pancakes provide energy and help keep you active. Pancakes are an excellent source of nutrients and minerals. The filling allows making pancakes more satisfying. This recipe is a great option for people eating healthy. Be sure to cook pancakes according to this recipe and delight your loved ones.

Chickpea flour

5 cups
Warm water

2,5 cups
Olive oil

5 tbsp.
Sliced mushrooms

40 ounces
Leeks, sliced

10 pcs.
Garlic, minced

10 cloves
Dried thyme

5 tsp.
Nutritional yeast

15 tbsp.
Black pepper, salt

to taste

Calories

176 kcal
Protein

8.3 g
Fat

7.2 g
Carbohydrates

21.1 g

Put the following ingredients in a deep bowl. These are chickpea flour, salt and warm water. Then beat these ingredients until smooth so that there are no lumps. Let the dough sit for about 15 min.
Start preparing the filling. Heat olive oil in a skillet. Fry the mushrooms and leeks over low heat. Add some spices at your discretion and according to your taste. Stir the ingredients. Cook until food is tender. It's about 10 min.
At the end you can add the garlic and thyme and cook for about 1-2 min. Turn off heat and add nutritional yeast. You can add more spices according to your taste. Set the filling aside.
Let's start frying pancakes. First, brush a heated skillet with 1/2 teaspoon of olive oil. Beat the dough again. Its consistency should be stringy.
Spread the dough evenly over the pan and fry the pancake on both sides over high heat until golden brown. This takes approximately 3 min. You need to turn it over to the other side when the edges of the pancake themselves begin to move away from the pan. The dough should not stick to the pan. Place the finished pancake on a plate. Reduce heat. Make it average. Focus on your stove because if you reduce the heat too much, pancakes can bake poorly. Cook the rest of the pancakes in the same way.
Finally, stuff the pancakes with the filling. You can decorate them to your taste. Fresh thyme and nutritional yeast or green onions can serve as decoration. The dish is ready! Serve immediately when done. Enjoy your meal!

When preparing the dough, be sure to add warm water. Otherwise, the dough may not form a suitable consistency.
Stir the dough before pouring it into the pan. This is necessary because flour tends to sink to the bottom.
If the pancakes do not roll over well, try one of the following options:
1. Add a little more olive oil to the skillet.
2. Add a couple more spoons of flour, as everyone has a different quality.
The shelf life of pancakes directly depends on several factors. Plain pancakes are stored at room temperature for no more than three hours, and in the refrigerator for about a day. It is better to put pancakes with a filling in the refrigerator immediately and store for no more than a day.
Pay attention to the mushrooms. Buy them only from trusted sources.
For the first pancake to be successful, the pan needs to be heated very well. To fry subsequent pancakes, the heat must be slightly reduced.