These savory chickpea mushroom pancakes are so delicious and they are easier to make than it seems. They are a perfect appetizer or small bites for gatherings. And they look so good! Vegan and healthy.
You might know that I’m a big fan of mushrooms. I cannot get enough of their delicious umami taste and I love how chewy they are. Also, they are so versatile that I always find new ways to use them. They are fun to stuff, like these mashed potatoes stuffed mushrooms. I also enjoy using them as a meat replacement. Check out this vegan portobello poke bowl for a good example.
I made these mini savory pancakes while experimenting with chickpea flour, which is simply ground dried chickpeas into a flour mixture. It has the same health benefits than what you find in cooked whole chickpeas, but the kitchen usages are completely different, thanks to its strong binding effect. You can make pancakes, omelettes, flat breads, tortillas and so much more! And all of it this without using eggs or regular flour, which can be a great gluten-free option. You can find chickpea flour (garbanzo flour or besan) very easily in any grocery store.
How to make these chickpea mushroom pancakes:
– The base is made out of thin rice noodles and chickpea flour, mix with water. You will cook this batter the same way you cook regular pancakes, but in smaller sizes.
– The sauce is simply a mix of vegan mayo with soy sauce, garlic and chives. It adds a delicious creaminess to these small bites.
– The savory topping is a combination of shiitake mushrooms, sesame oil, rice vinegar, maple syrup, soy sauce and sesame seeds. These ingredients will be quickly cooked in a pan.
Then, when ready to eat, you can layer the base + sauce + topping. So delicious!
Chickpea mushroom pancakes.
For the chickpea pancakes:
- 1/2 cup chickpea flour
- 1/2 cup water
- 3/4 cup cooked thin rice noodle
For the sauce:
- 1/4 cup vegan mayo
- 1/2 tbsp soy sauce
- 1 small clove of garlic
- 1/2 tbsp chives chopped small, more for serving
For the mushrooms:
- 3.5 oz shitake mushrooms thinly sliced
- 1 tbsp toasted sesame oil
- 2 tbsp rice vinegar
- 2 tsp maple syrup
- 1 tsp soy sauce
- 1 tsp sesame seeds more for serving
For the sauce:
- Mix all the ingredients together in a small bowl and set aside.
For the mushroom mix:
- Warm a large antiadhesive pan on medium-high heat. Add a small amount of oil (if using), then add the mushrooms. Cook them without moving them around too much until browned, for about 4-5 minutes.
- While the mushrooms are cooking, mix the rest of the ingredients (except for the sesame seeds) in a small bowl.
- When the mushrooms are cooked, add the sesame oil mix to the mushroom directly in the pan and mix well. Cook for a minute or two until the sauce thickened, then remove for the heat.
- Add the sesame seeds, mix well and set aside in a medium bowl until ready to build the pancakes.
For the pancakes:
- Roughly cut the cooked noodles in about 1-2 inches pieces.
- Mix together the chickpea flour and the water in a medium bowl. Add the cut noodles and mix well.
- In a large antiadhesive pan, warm a small amount of oil. When the pan is hot, turn down the heat to medium and put about 1 1/2 tbsp of the pancake mix and press on it a little to be about the thickness of regular pancakes. Cook for about 2 minutes of each side or until cooked through and slightly browned. Set aside the cooked pancakes on a plate and repeat the cooking process until you used all the pancake mix.
Build the pancakes:
- On top of each cooked pancakes, put about 1-1/2 tsp of the mayonaise sauce, then add few mushrooms slices on top of the sauce.
- Top the pancakes with more sesame seeds and chopped chives.
- Enjoy right away.