Vegan Chickpea Flour Pancakes with Sautéed Mushrooms
Vegan Chickpea Flour Pancakes with Sautéed Mushrooms create a savory and hearty breakfast option. The chickpea flour pancakes are packed with protein and nutrients, while the sautéed mushrooms add a delicious umami flavor. This dish is not only vegan but also gluten-free, making it suitable for a variety of dietary preferences.
INGREDIENTS
- 2 cups sliced mushrooms (button mushrooms, cremini, or your choice)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
INSTRUCTIONS
Heat olive oil in a pan over medium heat.
Add minced garlic and sauté for about 1 minute until fragrant.
Add sliced mushrooms to the pan and sauté for 5-7 minutes until they are cooked and slightly browned.
Season the mushrooms with salt and black pepper to taste.
Remove the pan from heat and sprinkle chopped fresh parsley over the sautéed mushrooms.
Serve:
- Serve the Chickpea Flour Pancakes with a generous serving of Sautéed Mushrooms on top.
TIPS
Chickpea flour has a distinct flavor that works well with savory dishes. Adjust the seasoning to your taste preferences.
Feel free to customize the pancakes with additional chopped vegetables, spices, or herbs.
NUTRITION VALUE
- Calories: Approximately 300-350 kcal per serving (varies based on portion size and ingredients)
- Carbohydrates: Around 35-40g per serving
- Protein: About 10-12g per serving (chickpea flour and mushrooms contribute to the protein content)
- Dietary Fiber: About 8-10g per serving (chickpea flour and vegetables contribute to the fiber content)
- Healthy fats from olive oil
- Essential vitamins and minerals from chickpea flour and mushrooms
