Lifestyle
Mushroom-loaded chickpea pancakes with avo salsa
Chickpea pancakes loaded with mushrooms, topped with avocado salsa and drizzled with tahini sauce make for the perfect meat-free Monday meal.
Gone are the days of plain, traditional pancakes that lacked excitement. We’re taking advantage of the earthy richness of mushrooms, combining them with chickpea flour to create pancakes packed with protein and nutrients without compromising on taste. Recipe compliments of the South African Mushroom Farmers’ Association.
Ingredients
Pancakes
- 225 g chickpea flour
- 1½ tsp salt
- ½ tsp black pepper freshly ground
- 4 tbsp olive oil
- 500 ml warm water
Avo salsa
- 2 medium avocados diced
- 1 bunch spring onions sliced
- 2 limes juiced
Tahini sauce
- ½ cup tahini
- ¼ – ½ cup cup hot water
- 1 clove garlic small, finely grated
- ½ lemon juiced
Mushrooms
- 500 g mixed cultivated mushrooms sliced
- 1 clove garlic minced
- 1 tsp dried herbs
- 1 tbsp red wine vinegar
To serve
- Salt and pepper to taste
- Olive oil
- Lime wedges
- Micro herbs
- Everything bagel seasoning (everything bagel seasoning is a simple mix of sesame seeds, poppy seeds, dried garlic, onion and sea salt flakes)
Method
For the pancakes
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Pour the water into a large mixing bowl.
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Gradually scatter in the chickpea flour and whisk constantly to make a smooth batter.
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Season with salt and pepper.
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Pour in the olive oil.
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Whisk to distribute evenly.
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Set the batter aside at room temperature for 2 hours.
For the salsa
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Mix all the ingredients together and season well with salt and pepper.
For the tahini sauce
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Whisk the tahini and just enough hot water together in a small bowl until smooth and a nice spreadable consistency.
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Add the garlic and lemon and season well with salt.
To cook the pancakes
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Heat a drizzle of olive oil in a 20cm non-stick frying pan on medium heat.
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When the oil is hot, pour in one quarter of the chickpea batter.
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Cover the pan with a lid.
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Cook until the top of the pancake is completely set and you can check the underneath is golden brown.
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The pancake will be very tender and is a little fragile so shimmy it gently onto a serving plate.
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Keep warm in the oven while you repeat the process with the rest of the batter.
For the mushrooms
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Heat a drizzle of olive oil in a large frying pan.
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Add the mushrooms and cook until golden brown.
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Add the garlic and herbs and toss until fragrant.
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Finish with the red wine vinegar.
To assemble
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Spread a little tahini sauce onto each pancake.
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Top with the sautéed mushrooms.
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Dollop a good amount of avocado salsa onto each plate.
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Sprinkle with everything bagel seasoning and micro herbs.
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Serve with lime wedges and enjoy!
