This filling and tasty brunch or lunch dish from the Effortless Vegan comes together in no time and will make you feel like you’re having a restaurant quality meal in the comfort of your own home. What you need: 1⁄2 cup chickpea flour 1⁄2 cup water 1 teaspoon salt, divided 3 tablespoons olive oil, divided 2 cups cremini mushrooms, sliced 1 tablespoon balsamic vinegar 1⁄2 teaspoon garlic powder 1 tablespoon fresh thyme, plus more for garnish Vegan parmesan, for garnish What you do: - For the pancake batter, in a medium-sized bowl, whisk chickpea flour, water, 1⁄4 teaspoon of salt, and 1 tablespoon olive oil until smooth. Set aside.
- For the balsamic mushrooms, warm a large, non-stick skillet over high heat and add 1 tablespoon olive oil. When oil is hot, add mushrooms, vinegar, garlic powder, thyme, and remaining salt to skillet. Stir and continue to sauté over high heat 5 minutes as mushrooms caramelize.
Reduce heat to low and cook 4 to 5 minutes. - Remove mushrooms from skillet and set aside. Wipe down skillet and add remaining 1 tablespoon olive oil. When oil is hot, pour batter into hot skillet, about 3 tablespoons at a time. There should be 4 pancakes, about 4 inches in diameter, in skillet.
If skillet isn’t large enough to fit all four, cook two at a time. - Let pancakes cook for about 5 minutes until edges begin to brown. Carefully flip over and cook 4 to 5 minutes, until golden. Once pancakes are done, divide between two plates and top with sautéed mushrooms, fresh thyme, and vegan parmesan.
