Chickpea and Mushroom Pancakes

These are fantastic! They are such a lovely plant based meal. I love these pancakes served with a light salad.

Serves 6 as a main course:

  • 2 TB oil
  • 1 small onion
  • salt and pepper
  • 1 cup tomato
  • 1/4 cup oil
  • 3/4 tsp salt
  • juice of 2 limes, and zest of 1
  • 2 eggs
  • 1 1/2 cups mushrooms
  • 2 cups chickpeas, cooked
  • 2 TB parsley leaves
  • 1 cup wheat berry flour (or another wheat flour of your choice)
  • 4 TB oil
  1. Cook onions in 2 TB of oil over medium low heat for about 5 minutes. Season with salt and pepper.
  2. Combine tomato, oil, salt, lime juice and zest, eggs, mushrooms and chickpeas in a Vitamix. Blend until smooth. Use a spatula to get the chickpea and mushroom mixture into a bowl. Fold the flour and parsley in and season to taste with salt and pepper.
  3. Heat the fat in a large skillet over medium-low heat until fat shimmers. Add the batter to the hot skillet and use the back of a spoon (or portion scoop) to smash the batter down so it forms a pancake.
  4. Cook until golden brown on each side.
  5. Remove the pancakes to a plate and enjoy! These freeze and refrigerate well. Reheat in a 350 degree oven until hot.

*please use organic ingredients, if possible.

These pancakes require basic culinary skills- click to read about how I rate the difficulty of my recipes.


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