Savory Chickpea Flour Pancakes with Spinach and Mushrooms

These savory pancakes combine the nutty flavor of chickpea flour with tender baby spinach, earthy mushrooms, and a hint of garlic. Topped with crunchy pistachios and a sprinkle of nutritional yeast, they offer a delightful texture and umami flavor. Perfect for a nutritious breakfast or brunch, this dish is vegan, gluten-free, and packed with plant-based protein.

Ingredients:

• 1 cup chickpea flour
• 1 cup unsweetened almond milk
• 2 cups baby spinach, chopped
• 1 cup mushrooms, finely chopped
• 1 cup shredded carrots
• 1/4 cup pistachios, chopped
• 3 tablespoons nutritional yeast
• 1 teaspoon sea salt
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1 yellow onion, finely chopped
• 1 teaspoon baking powder
• 1 avocado, sliced for serving

Instructions:

1. In a large bowl, whisk together the chickpea flour, almond milk, baking powder, sea salt, garlic powder, and black pepper until smooth.
2. Stir in the chopped spinach, mushrooms, shredded carrots, and yellow onion until well combined.
3. Heat a non-stick skillet over medium heat and add a little olive oil.
4. Pour about 1/2 cup of the batter onto the skillet for each pancake, spreading it slightly to form a circle.
5. Cook for 3-4 minutes on each side, or until golden brown and cooked through. Repeat with the remaining batter.
6. Serve the pancakes warm, topped with chopped pistachios and slices of avocado. Sprinkle with nutritional yeast for an extra flavor boost.