Have ya’ll tried chickpea flour?  Its origins are in India and various south asian cuisines.  Similar to ground flax, it can be used as a vegan egg substitute, and apparently, can be used as a facial exfoliant (who knew!). While it may be versatile, I’m old fashioned and like to use it as flour.  Its high in protein, low in fats, and has great flavor!  For something made from a chickpea, its surprisingly versatile!  In these savory pancakes, its combined with turmeric, cumin, and coriander.  But, I also add it to my fave morning glory muffins ever (recipe coming later this month!).

But back to these pancakes… I got the idea from Bon Appetit’s February issue.  And I would be lying if I said that I haven’t made some iteration of this 3 times over the past 2 weeks.  This simple hearty pancake is drizzled with a bit of olive oil, plain yogurt, honey, and a bit of himalayan pink salt. Then caramelized onions, white wine sautéed mushrooms, and spinach are piled high!  Can we agree that caramelized onions are good on pretty much everything?  This is one super fast weeknight dinner that feels indulgent, creative, and tastes amazing!!  It honestly feels like I’m in a cafe eating a gourmet spin on vegetarian comfort food, and that makes me smile.  But nope, I’m happily sitting at home in yoga pants, which makes me even happier;)

Chickpea Flour Pancake with Caramelized Onion and Spiced Mushroom

Total Time: 25 minutes

Yield: 2 large servings

    For the pancakes:
  • 1/2 cup garbanzo bean flour (chickpea flour)
  • 1/2 cup almond milk (or cashew milk)
  • 1 tsp. turmeric
  • 1/2 tsp. cumin
  • 1/2 tsp. coriander
  • 1/2 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 4 eggs
  • 2 tbsp. olive oil (for frying)
  • For toppings:
  • 1 yellow or sweet onion, thinly sliced
  • 1 large portabello mushroom, sliced
  • 2 tbsp. extra virgin olive oil
  • 4 tbsp. white wine, divided
  • 1/2 tsp. dried sage
  • salt and pepper
  • 1 cup spinach leaves
  • For serving:
  • Olive oil
  • Plain yogurt
  • Honey
  • Coarse sea salt or pink himalayan salt
  • Sesame seeds

In a bowl, combine chickpea flour and almond milk. Whisk until thoroughly combined. Let sit for 15-20 minutes while prepping the vegetables. This will help the flour more thoroughly absorb the liquid and prevent a grainy texture.

Add olive oil to a large frying pan and place over medium heat. Allow oil to become hot (not smoking) and add onions, sage, and a few pinches of salt. Stir onions to coat with olive oil. Cover and allow onions to soften for about 4 minutes. Give onions a stir and add 2 tbsp. white wine. Cover and allow to cook for 2-3 minutes more. Remove lid and add mushrooms, another pinch or two of salt, pinch of pepper, and remaining white wine. Cover and cook for 2 minutes to allow mushrooms to soften slightly. Stir being sure to turn mushrooms over and cook until liquids evaporate, about 2-3 minutes longer. Remove pan from heat. Place spinach leaves in pan on top of steaming mushrooms and onions, cover pan and set aside.

In a large frying pan over medium heat, add 1 tbsp olive oil.

Add spices, salt, pepper, and eggs to chickpea flour mixture. Whisk to combine.

When oil in pan is hot, scoop a heaping 3/4 cup batter (roughly 1/2 of the batter) into the pan so that the whole cooking surface has been coated. This will make for a very large, but thin pancake. Cover pan and allow to cook for 2-3 minutes. Remove lid and test to see if pancake has cooked through. If it has, use a very large spatula to flip the pancake. Allow pancake to cook for additional minute. Transfer to plate to serve. (I usually store this plate in a warmed oven while I prepare the second pancake.) Repeat the pancake cooking process the remaining tbsp. olive oil and batter.

Once both pancakes have cooked, give each a drizzle of olive oil, yogurt, and honey. Add a dash of coarse salt and top each pancake with 1/2 of the caramelized onion, mushroom, and spinach mixture. Sprinkle sesame seeds on top and serve immediately.