Plant-Based Savory Pancakes with Toppings
Ingredients
- 3/4 cup chickpea flour
- 1 grated zucchini
- 1/2 tsp garlic salt
- 1/2 tsp paprika
- 1/2 tsp black pepper
- 1 Tbsp nutritional yeast
- 1/2 tsp baking powder
- 1 Tbsp apple cider vinegar
- about 1/4 cup water
Toppings
- spinach
- mushrooms
- roasted eggplant spread
- 1/3 avocado
Preparation
Grate the zucchini.
Mix the dry ingredients together in a bowl: chickpea flour, garlic salt, paprika, black pepper, nutritional yeast, and baking powder.
In another bowl, combine the grated zucchini, apple cider vinegar, and water to create the wet mixture, adjusting water for desired batter consistency.
Combine the wet and dry mixtures to form a smooth batter.
Heat a pan or griddle over medium heat and cook the batter in small portions to make pancakes until golden brown on both sides.
Sauté mushrooms in coconut aminos until tender.
Serve the pancakes over a bed of spinach, topped with sautéed mushrooms, roasted eggplant spread, and sliced avocado.
