Savory Chickpea Pancakes With Leek And Mushrooms: Recipes Worth Cooking

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These Savory Chickpea Pancakes With Leek And Mushrooms filling are tender with crisp edges and full of flavor! They’re even quick and easy to make, incredibly versatile, and need just 8 ingredients.

This dish can be prepared in 20 minutes and cooked in 25. Check out the video above to see how it is done, or read through the ingredients and step-by-step instructions below.

Savory Chickpea Pancakes With Leek And Mushrooms
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Ingredients (Serves 5)

Pancakes:

  • 1 cup of Chickpea Flour
  • 1/2 tsp Sea Salt (plus more to taste)
  • 1 ½ cups of Warm Water

Mushroom and Leek Filling:

  • 1 tbsp of Olive Oil (plus more for greasing pan)
  • 8 ounces of Sliced Mushrooms
  • 2 small Leeks (sliced into 1/4-inch half moons)
  • 2 cloves of Garlic (Minced)
  • 1 tsp of Dried Thyme (or sub with twice as much fresh)
  • 3 tbsp Nutritional Yeast
  • 1 pinch of Sea Salt
  • 1 pinch of Black Pepper

For Serving (Optional):

  • Fresh Thyme
  • Sliced Green Onion
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Cooking Steps

  1. In a medium mixing bowl, whisk together the chickpea flour, salt, and warm water until smooth. Ensure that the water is warm as it will help the batter thicken correctly. Set aside for 15 minutes.
  2.  Heat olive oil in a large skillet over medium heat.
  3. Add the mushrooms, leeks, and a pinch each of salt and pepper.
  4. Reduce the heat to low and cook, stirring often, until softened — about 10 minutes.
  5. Add the garlic and thyme and cook for 1-2 more minutes.
  6. Turn off the heat and stir in the nutritional yeast. Taste and adjust as needed, adding more salt to taste black pepper for spice or nutritional yeast for cheesiness. Set aside.
  7. Heat a non-stick or cast iron skillet over medium heat (non-stick works best). Whisk the batter again to combine. It should be fairly loose.
  8. Pour 1/2 tsp of olive oil into the pan and rotate the pan to evenly spread the oil.
  9. Scoop 1/3 cup (80 ml) of the batter into the skillet, quickly pick up and rotate the skillet to spread the batter into a 5-7 inch circle, then turn up the heat to medium-high and cook the pancake, undisturbed, until browned on the bottom and edges, about 2-3 minutes.
  10. Use a spatula to peek at the underside of the pancake to make sure it’s browned before flipping — the pancake should lift away from the pan easily; if it sticks, let it cook a bit longer.
  11. Once ready, flip and cook for 1 minute on the other side. If you are using cast iron and the batter is sticking, wipe a small amount of olive oil across the entire surface of the pan and try again.
  12. Transfer the finished pancake to a plate, turn the heat back down to medium, and repeat with the remaining batter.
  13.  Top the pancakes with the leek and mushroom filling and garnish with fresh thyme and nutritional yeast or green onion if desired.

Best when fresh. Leftovers will keep stored separately in the refrigerator for up to 2-3 days. Not freezer friendly. And reheat separately on the stovetop until warm.

Nutrition

Per Serving:

  • Calories: 176
  • Carbohydrates: 21.1 g
  • Protein: 8.3 g
  • Fat: 7.2 g
  • Saturated Fat: 0.9 g
  • Polyunsaturated Fat: 1.2 g
  • Monounsaturated Fat: 4.3 g
  • Trans Fat: 0 g
  • 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 mg

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