Chickpea Flour Pancakes/mini Omelettes with Cauliflower and Shiitake mushrooms. Glutenfree Vegan Recipe

Ingredients

Dry

• 1 cup chickpea flour
• 1 Tablespoon flaxmeal
• 3/4 teaspoons salt
• 1/2 teaspoon ranch seasoning, or other seasoning mixes like chipotle, cajun, taco, garam masala
• 1/2 teaspoon baking powder
• a generous pinch, 1/8 teaspoon of baking soda
• a generous pinch of kala namak/indian black salt, optional. Add for eggy taste

Wet

• 1 cup water
• 1/2 teaspoon vinegar
• 1 cup grated Cauliflower, loaded cup
• 3-4 Shiitake mushrooms, or other fresh mushrooms finely chopped 1/3-1/2 cup
• 1/2 chili pepper finely chopped, I used Jalapeno
• 1/4 cup finely chopped red onion
• 1/4 cup chopped cilantro, optional

Variations

• Add 1-2 tsp sriracha to the batter
• Add shredded cheese shreds to the batter.
• Add other veggies and finely chopped greens.

Steps

1. In a bowl, mix all the dry ingredients and whisk thoroughly.
2. Add a cup of water and whisk to a smooth, lump-free batter.
3. Mix in the vegetables and vinegar until combined.
4. Drop ladlefuls of batter onto a greased, hot pan.
5. Press and spread evenly to a thick pancake.
6. Cover and cook over medium heat for 6-7 minutes. Keep covered for at least 4 minutes, then cook without the lid.
7. Cooking without a lid is another option; it takes a minute or so longer.
8. Flip and cook another 5-6 minutes.
9. Serve hot with sauces of choice, mushroom gravy, roasted vegetables and more, or use them in breakfast sandwiches.