Savory Chickpea Flour Pancakes/mini Omelette with Cauliflower and Shiitake mushrooms.

Savory Chickpea Flour Pancakes/mini Omelette with Cauliflower and Shiitake mushrooms.

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Finally, there are a few scattered sunny days in Seattle and I can give my black background a break :) The clouds screw up the white balance of the photograph and make everything look blue. These pancakes today are packed with awesome stuff... grated Cauliflower, Shiitake, spices, cheese shreds and Sriracha. Make the batter with chickpea flour and spices/herbs. Add an extra dash of kala namak for the eggy taste and you wont miss no eggs for breakfast. The batter can also make Omelettes. Add 2-3 Tablespoons more water for a thinner consistency so that it is easier to spread. You can also make a pizza base with this batter like this Chickpea Millet pizza crust. Make atleast 1/4 inch thick base for sturdy slices. Top slice pictured below has daiya cheese shreds. The pancakes set to a sturdy not-squishy state after cooling, hence the clean slices. And to increase egg production, the birds are starved, called forced molting which is withdrawal of food for 7-14 days, which leads to starvation, losing feathers and weight and sometimes death. or Fritters fried or baked. Or make a face mask. Make a thick paste, add a pinch of turmeric if you have some. Add water and whisk into smooth batter with no lumps. Add the veggies to batter. Use ladle fulls of batter and make pancakes. Spread the batter in desired size.  Cook for 6-7 minutes. Flip and cook for another 5 minutes. Serve hot with ketchup, sauces, roasted veggies, favorite gravy or pesto. I added Daiya pepperjack cheese shreds to the batter for 1 of the pancakes. Replace a 1/4 cup of the chickpea flour with almond flour. Add other veggies and finely chopped greens. Add a cup of water and whisk to combine into a smooth lump-free batter. Add the veggies and vinegar and mix to combine.

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