Ingredients

The following ingredients have 2 Servings
  • 1 cup chickpea flour
  • 1 Tablespoon flaxmeal
  • 3/4 teaspoons salt
  • 1/2 teaspoon ranch seasoning (or other seasoning mixes like chipotle, cajun, taco, garam masala)
  • 1/2 teaspoon baking powder
  • a generous pinch (1/8 teaspoon of baking soda)
  • a generous pinch of kala namak/indian black salt (optional. Add for eggy taste)
  • 1 cup water
  • 1/2 teaspoon vinegar
  • 1 cup grated Cauliflower (loaded cup)
  • 3-4 Shiitake mushrooms (or other fresh mushrooms finely chopped 1/3-1/2 cup)
  • 1/2 chili pepper finely chopped (I used Jalapeno)
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped cilantro (optional)
  • Add 1-2 tsp sriracha to the batter
  • Add shredded cheese shreds to the batter.
  • Add other veggies and finely chopped greens.

Instruction

  • In a bowl, mix all the Dry ingredients. Whisk well.
  • Add a cup of water and whisk to combine into a smooth lump-free batter.
  • Add the veggies and vinegar and mix to combine.
  • Drop ladle full of the batter on a greased hot pan.
  • Press and spread to even out into a fat pancake thickness.
  • 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. It will take a minute or so longer.
  • 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.