Easy Chickpea flour pancakes with grated cauliflower and shiitake mushrooms. These are fat pancakes made with a thick chickpea flour batter. Add more water for thinner batter and thinner pancakes. Makes 5 fat pancakes.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 25 minutes
- Total time: 35 minutes
- Yield: 5
- Category: Breakfast
- Cuisine: fusion
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.
Method
- In a bowl, mix all the Dry ingredients. Whisk well.
- Add a cup of water and whisk to combine into a smooth lump-free batter.
- Add the veggies and vinegar and mix to combine.
- Drop ladle full of the batter on a greased hot pan.
- Press and spread to even out into a fat pancake thickness.
- Cover with a lid and cook on medium heat for 6-7 minutes. Cover for at least 4 minutes and then cook without.
- You can also cook them without the lid. It will take a minute or so longer.
- Flip and cook for another 5-6 minutes.
- Serve hot with sauces of choice, mushroom gravy, roasted veggies and more. or make breakfast sandwiches with them.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.