The vegan muse
Ingredients
- 1 cup chickpea flour
- 1 cup plant milk or water (i used coconut and rice milk)
- 1/2 onion
- 2 garlic
- Seasoning to taste (i used): 2 tsp cumin, 1 tsp paprika, 1/2 tsp turmeric, 1/2 tsp black salt, 1/2 tsp garam masala, 1/4 tsp salt, dash of thyme
- Toppings: 2 mushrooms (chopped), 1 tomato (chopped), a handful of spinach
Preparation
In a bowl, combine flour, water and seasoning (you can use whatever spices you have in your cupboard—curry powder works well here, too!) mix well, until there are few lumps
Dice onion and garlic and add to the mixture
Heat up a skillet at medium high heat, add 1/2 tbsp of oil of choice, then pour in the mixture. Immediately add your toppings as it cooks
Turn down the heat to medium. Let the pancake cook until the top is crusty and the underside is golden brown, then flip and cook for another 3 - 5 minutes, checking occasionally to make sure the pancake is done through out
Flip the pan over a plate to serve. Optional garnishes: basil, olive oil, balsamic vinegar, tahini, or maple syrup works surprisingly well