Delicious chickpea pancakes with leeks and mushrooms (Keto)


Delicious chickpea pancakes with leeks and mushrooms

The perfect chickpea patties are tender, crispy edged and full of flavour! Quick and easy to prepare, incredibly versatile, requiring only 8 ingredients.
Preparation time 20 minutes
Cooking time 25 minutes
Total time 45 minutes
Serving 5 (6 inch pancakes)
Of course breakfast, entree, snack
Gluten Free, Vegan Kitchen
Suitable freezer freezer
Do you stay? 2-3 days

    1 cup chickpea flour
    1/2 teaspoon sea salt, plus more to taste
    1 1/4 cup warm water

Mushroom filling for you

    1 tablespoon olive oil, plus more for lubricating pan
    8 ounces chopped mushrooms (we used shiitake)
    2 small pods, cut into halves, 1/4 inch long
    2 cloves minced garlic
    1 teaspoon dried thyme (or half fresh)
    3 tablespoons nutritional yeast
    Pinch of salt and black pepper

For optional service

    fresh thyme
    Sliced ​​green onions


    In a medium bowl, whisk together chickpea flour, salt, and warm water until smooth. Make sure the water is warm as it will help the mixture to thicken properly. Leave it for 15 minutes.
    Meanwhile, heat olive oil in a large skillet over medium heat. Add mushrooms, leeks and a pinch of salt and pepper. Reduce heat to low and cook, stirring constantly, until softened - about 10 minutes.
    Add garlic and thyme and cook for another 1-2 minutes. Turn off the heat and stir in the nutritional yeast. Taste and adjust as needed, adding more salt to taste, black pepper for seasoning, or nutritional yeast for cheese. Sit aside.
    Heat a nonstick or cast iron skillet* over medium heat (the nonstick method works best). Whisk the mixture again to mix. It should be somewhat loose. Pour 1/2 teaspoon olive oil into the skillet and rotate the skillet to distribute the oil evenly (if using cast iron, we found a very thin layer of oil to work best - in fact, in most cases, a seasoned surface on which no oil should work extra well).
    Put 1/3 cup (80 ml) of batter into the pan, quickly pick up the pan and twist to distribute the batter into a 5-7 inch circle, then raise the heat to medium to high and cook the pancake without disturbing, until browned on the bottom and edges, About 2-3 minutes. Use a spatula to peek at the underside of the pie to make sure it's brown before flipping - it should lift the pie away from the pan easily; If it sticks, let it cook a little longer. Once ready, flip and cook for 1 minute on the other side. If you are using cast iron and the dough is sticking, dab a small amount of olive oil over the entire surface of the pan and try again. Transfer the finished pancake to a plate, turn the heat down to medium, and repeat with the remaining batter.
    Top the pancake with the leeks and mushroom filling and garnish with fresh thyme and nutritional yeast or green onions if desired.
    Best when it's fresh. Store leftovers separately in the refrigerator for up to 2-3 days. Not suitable for freezer. Reheat separately on the stove until hot.

* Using a cast iron skillet is more difficult because it does not change the temperature as quickly as a nonstick skillet. If the mixture sticks to the cast iron or cracks, it probably isn't hot enough. Try cleaning the pan, increasing the heat, and trying again.
*Nutrition information is a calculated approximation without optional ingredients.
Nutrition (1 of 5 servings)
Serving: One pie with filling, Calories: 176, Carbs: 21.1g, Protein: 8.3g, Fat: 7.2g, Saturated: 0.9g, Polyunsaturated: 1.2g, Monounsaturated: 4.3g, Trans Cholesterol: 0 mg Sodium: 259 mg Potassium: 460 mg Fiber: 5.1 g Sugar: 4.5 g Vitamin A: 608 IU Vitamin C: 4.8 mg Calcium: 39.7 mg Iron: 2.3 milligram

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