Savory Chickpea Pancake with Garlicky Mushrooms & Spinach
A unique, gluten-free savory pancake made from high-protein chickpea flour. It's topped with earthy sautéed mushrooms, wilted spinach, and aromatic garlic, creating a balanced and delicious vegetarian meal.
915 calorieën
$4 per portie
$25 min
2 porties
vegetarian, any cuisine
Ingrediënten
- 150g chickpea flour
- 250ml water
- 30ml olive oil, divided
- 200g cremini mushrooms, sliced
- 150g fresh spinach
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tbsp lemon juice
- Salt and freshly ground black pepper to taste
Beschikbaar voor NutriPro-leden.
Instructies
- 1.In a bowl, whisk together the chickpea flour, water, 15ml of olive oil, salt, and pepper until a smooth batter forms. Let it rest for at least 10 minutes.
- 2.While the batter rests, heat the remaining 15ml of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
- 3.Add the minced garlic and sliced mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are golden brown and have released their moisture.
- 4.Add the fresh spinach, dried thyme, and a pinch of salt and pepper. Cook, stirring, for 1-2 minutes until the spinach has just wilted. Stir in the lemon juice and remove the mixture from the heat.
- 5.Heat a lightly oiled non-stick pan over medium-high heat. Pour half of the chickpea batter into the pan, swirling to form a large, thin pancake. Cook for 3-4 minutes per side, until golden and cooked through.
- 6.Repeat with the remaining batter to make a second pancake. To serve, place each pancake on a plate and top with half of the mushroom and spinach mixture.
Voedingsinformatie
38g
fat
102g
carbs
20g
fiber
40g
protein
Waarom dit recept
This recipe is exceptionally healthy, providing high-quality plant-based protein and fiber from chickpea flour, which aids digestion and satiety. It's rich in vitamins and minerals from spinach and mushrooms, supporting overall vitality.
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