One half of Two Raw Sisters, Rosa Flanagan joined Jack Tame to serve up a recipe for Leek and Mushroom Savoury Pancakes. 

Serves: 2 

Time: 20 minutes 

Ingredients: 

3/4 cup chickpea flour  

3/4 cup water  

1/4 cup plant based or dairy yoghurt  

1/2 tsp sea salt  

3 tbsp nutritional yeast or freshly grated parmesan  

1/2 tsp baking powder  

1/2 cup coriander, chopped  

1 tbsp cooking oil 

1 brown onion, diced  

1/4 leek, thinly sliced into rounds  

2 cloves garlic, crushed and chopped  

1/2 tsp sea salt  

1 tsp ground cumin  

1 tsp ground turmeric  

3 white button mushrooms, cut into small pieces  

Method:  

In a bowl, add the chickpea flour, water, yoghurt and sea salt. Whisk everything together with a fork, until all of the clumps in the mixture are removed.  

Then add the nutritional yeast or parmesan, baking powder and coriander. Mix to combine and set aside.  

Heat the oil up in a non-stick fry pan and add the onion, leek, garlic, sea salt, cumin and turmeric. Sauté until the onions start to become translucent and then add in the mushrooms. Continue to cook for another 5 minutes.  

Add the onion mix to the chickpea flour mix, then mix to combine.  

Using the same pan, add 1 tbsp of cooking oil. Once hot, add 1/2 of the mixture and swirl around so that one big pancake is formed.  

Cook the pancake for 3-4 minutes on each side, or until bubbles begin to form on the surface. Flip and cook for another 3-4 minutes. Once cooked, remove from the pan and continue the same cooking process for the remaining half of the mixture.  

Transfer the pancakes onto two individual plates and top with your favourite toppings. We are loving a combination of any of the following….. pesto, hummus, aioli, leftover roast vegetables, boiled eggs, avocado, smoked salmon, fresh greens, stir fried greens, herbs, pickles, tahini. 

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