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 kalorie
$4 na porcję
$25 min
2 porcje
vegetarian, any cuisine
Składniki
- 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
Dostępne dla członków NutriPro.
Instrukcje
- 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.
Informacje odżywcze
38g
fat
102g
carbs
20g
fiber
40g
protein
Dlaczego ten przepis
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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