Vegan Savoury PancakesPT40Mhttps://img5.recipesrun.com/201907/2019/1024/f6/3/293201/300x200x90.jpg Swap your sweet breakfasts with this breakfast of savory pancakes with a chickpea-lentil medley, mushrooms, and tomatoes. The recipe of crepe is simple, do not need too much kitchen things, you can enjoy the delicious crepe recipes! crepe recipes are not only for breakfast but also for lunch and dinner. Of course, homemade crepe recipes are not only delicious but also healthy. If you think this recipe is great, please bookmark it and share it with your friends.
1 serving
Ingredients:
Handful fresh parsley, chopped 1 small avocado, halved then sliced1 tsp. balsamic vinegar2 tbsp. vegetable broth or 2 tbsp olive oil (optional)1 tsp. freshly chopped parsley 1 garlic clove, finely minced 2 large flat mushrooms1 tsp. dried thyme ¾ vegetable stock cube 2 small garlic cloves, finely minced 1 medium shallot, finely chopped 100g cherry tomatoes, chopped 50g spinach 100g cooked chickpeas and green lentils pinch of salt 200ml unsweetened almond milk 70g self-raising flour
Swap your sweet breakfasts with this breakfast of savory pancakes with a chickpea-lentil medley, mushrooms, and tomatoes. The recipe of crepe is simple, do not need too much kitchen things, you can enjoy the delicious crepe recipes! crepe recipes are not only for breakfast but also for lunch and dinner. Of course, homemade crepe recipes are not only delicious but also healthy. If you think this recipe is great, please bookmark it and share it with your friends.
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01
Information
Gradeeasy
Serving
1 serving
Prep Time10 Mins
Cook Time30 Mins
Total Time40 Mins
02
Ingredients
For the mushrooms
Handful fresh parsley, chopped
1 small avocado, halved then sliced
1 tsp. balsamic vinegar
2 tbsp. vegetable broth or 2 tbsp olive oil (optional)
1 tsp. freshly chopped parsley
1 garlic clove, finely minced
2 large flat mushrooms
For the chickpea-lentil medley
1 tsp. dried thyme
¾ vegetable stock cube
2 small garlic cloves, finely minced
1 medium shallot, finely chopped
100g cherry tomatoes, chopped
50g spinach
100g cooked chickpeas and green lentils
For the pancakes
pinch of salt
200ml unsweetened almond milk
70g self-raising flour
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03
Method
Step 1
Preheat oven to 200ºC / 400ºF then place mushrooms on parchment paper and bake in the oven for 20 minutes.
Step 2
Combine minced garlic, balsamic vinegar, parsley, and vegetable broth (or olive oil) in a small bowl to make a dressing. Toss the cooked mushrooms in the dressing then set aside and keep warm.
Step 3
Sift the flour then add to a food processor alongside the almond milk and salt. Blitz to make a smooth batter. Add a spray or two of non-stick spray to a small non-stick frying pan. Once hot, pour around three tablespoons of the batter into the pan and cook over medium heat until bubbles appear on the surface of the pancake. Flip the pancake over and cook on the other side until golden brown Repeat the process until you use up the batter. Keep the pancakes warm and set aside.
Step 4
For the chickpea medley, heat a small splash of water (or oil if you prefer) in a frying pan. Add the shallots and garlic and saute until soft. Add the chopped cherry tomatoes, thyme, and vegetable stock cube. Stir well then cook for 5-6 minutes, adding small splashes of water if the pan gets too dry. Add the cooked chickpeas and lentils and cook for 2 minutes to heat through. Add the spinach, and once it wilts, take it off the heat.
Step 5
Serve the chickpea-lentil medley with the pancakes, mushrooms, and avocado. Add fresh cherry tomatoes if you desire and garnish with parsley.
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