Chickpea Pancakes with Garlic Mushrooms, Spinach & Soft Boiled Eggs
Eggs are a nutrient dense food as they are high in quality proteins, B vitamins, zinc & calcium - eating this dish for breakfast will kickstart your b...Eggs are a nutrient dense food as they are high in quality proteins, B vitamins, zinc & calcium - eating this dish for breakfast will kickstart your brain into action and set you up for the day ahead! Read more Eggs are a nutrient dense food as they are high in quality proteins, B vitamins, zinc & calcium - eating this dish for breakfast will kickstart your brain into action and set you up for the day ahead! Eggs are a nutrient dense food as they are high in quality proteins, B vitamins, zinc & calcium - eating this dish for breakfast will kickstart your brain into action and set you up for the day ahead!
Plantpoints
vegetables
spices
Plantpoints
vegetables
spices
NUTRITION PER SERVING (Read more)
Plantpoints
vegetables
spices
Ingredients
Method
Gather your ingredients.
Whisk together the chickpea flour, 1/3 of the oil, thyme, a pinch of salt and water. Set aside for at least 10 minutes and up to an hour if you have time.
In the meantime, heat 1/3 of the remaining oil in a pan and fry the mushrooms with a pinch of salt and some pepper on a high heat until golden, about 10 minutes. Add in the garlic and cook for 2 minutes, then add the spinach, cooking until wilted and the moisture has evaporated, this will take about 5 minutes. Then, stir through the tomatoes and take off the heat.
For the eggs, bring a pan of water to the boil. Carefully drop in the eggs, bring to a simmer and cook for 6 ½ minutes. Then, remove the eggs from the water and cool in cold water before peeling.
To make the pancakes, heat the remaining oil in a pan and using a ladle, spoon in some of the pancake mixture, cooking for 2-3 minutes on each side until golden. Repeat with the last of the the batter until it's all used up. Top the pancakes with the garlicky mushrooms, eggs and some parsley.
User comments (20)
I cooked just the mushroom art of this recipe and was awakemost of the night with gut problems and pain
Delicious! - instead of thyme I used black salt, nutritional yeast and garlic and onion powder. Would definitely make this again.
I was pleasantly surprised with the flavor. Tasty and hearty.
The pancakes are delicious! I added more thyme and cracked black pepper to the batter for more flavour. First time I tested the recipe at home with a different topping (whatever I happen to have in the fridge) plus compulsory sprinkle of mixed seeds. Second time I cooked it at work in a community centre in our healthy cooking session. We added asparagus and a tahini/lemon/maple syrup dressing and they came up very well. I love the fact you the recipe is so versatile, will be using it a lot. Thank you.
Super breakfast but you can cut the quantity of batter (and veg) for a smaller portion
Added some kale and cavalo nero I needed to use up, really nice and very quick. Liked the pancakes with the thyme. I've changed the type of chickpea flour I use and much prefer it. I used to use channa dal (gram) flour and lately been using Doves organic chickpea flour. Don't really know what the difference is but much easier to cook with and I far prefer the taste.
Great simple recipe. Used chard instead of spinach. Might add something like a sauce or spread to the pancake next time like hummus, or is that chickpea overload?!
Really enjoyed the pancake. Added some turmeric, black pepper, and salt and left it for an hour to settle before cooking. Will definitely have this again.
love it I added eggplant, and unions to mine delicious!
So easy and satisfying
Yet another great recipe! So easy to make. Actually prepared pancake batter and left it overnight then fried and it worked perfect!
The pancakes didn’t work but I used cassava flour. I thought you needed eggs for a pancake recipe?
Tasty brunch, very filling! Another one to add to our favourites, easy to follow and can swap things easily.
Delicious, filling recipe. Just a small point- the batter contains thyme, but there is no mention of this in the ingredients list.
Absolutely delicious. I shall definitely cook it again. I also added some Cannellini beans for some extra protein and fibre.
We were not sure about the chickpea pancakes but plates were emptied. Lovely flavours with the perfect amount of Thyme. A bit more effort for my morning but definately worth it!
Wonderful recipe! Used quinoa flour because that’s what I had, and it worked beautifully!
Tasty
Lovely flavours and textures. Hits the high protein target, thank you. Pancakes cooked up easily. I substituted silverbeet (out of my garden) for the spinach and added capsicum to the mushroom mixture - delicious!
Amazing dish, super tasty, thank you!