Name: Cauliflower Shiitake Chickpea Pancakes
Prep time: 10 min
Cook time: 24 min
Total time: 35 min
Yield: 5 servings
Ingredients: 1 cup chickpea flour; 1 tbsp flaxmeal; 0.75 tsp salt; 0.5 tsp ranch seasoning (or other seasoning mixes like chipotle, cajun, taco, garam masala); 0.5 tsp baking powder; 0.125 tsp baking soda (a generous pinch (0.125 tsp)); null pinch kala namak/indian black salt (optional. Add for eggy taste); 1 cup water; 0.5 tsp vinegar; 1 cup grated cauliflower (loaded cup); 3 null shiitake mushrooms (or other fresh mushrooms finely chopped 1/3-1/2 cup (approx 3-4 mushrooms)); 0.5 null chili pepper (finely chopped (I used Jalapeno)); 0.25 cup red onion (finely chopped); 0.25 cup cilantro (chopped (optional)); 1 tsp sriracha sauce (Add 1-2 tsp to the batter); null null vegan cheese shreds (Add to the batter); null null other veggies (finely chopped); null null finely chopped greens

Instructions

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1

In a bowl, mix all the Dry ingredients: chickpea flour (1 cup), flaxmeal (1 tbsp), salt (0.75 tsp), ranch seasoning (0.5 tsp), baking powder (0.5 tsp), baking soda (0.125 tsp) and a [pinch kala namak]. Whisk well.
2

Add water (1 cup) and whisk to combine into a smooth, lump-free batter.
3

Add the grated cauliflower (1 cup), mushrooms (3 shiitake), pepper (0.5 chili), red onion (0.25 cup), cilantro (0.25 cup) and vinegar (0.5 tsp) and mix to combine. Optionally, add sriracha sauce (1 tsp) and/or [vegan cheese shreds] along with [other veggies] and [finely chopped greens].
4

Drop ladle full of the batter on a greased hot pan. Press and spread to even out into a fat pancake thickness.
5

Cover with a lid and cook on medium heat for 6-7 minutes. Cover for at least 4 minutes and then cook without. You can also cook them without the lid, which will take a minute or so longer.
6

Flip and cook for another 5-6 minutes. Serve hot with sauces of choice, mushroom gravy, roasted veggies and more, or make breakfast sandwiches with them.