Chickpea Flour Pancakes with Mushroom filling - Vegan and Gluten Free

Chickpea Flour Pancakes with Mushroom filling

Vegan and Gluten Free

Chickpea Flour Pancakes

300g chickpea flour

1/2 teaspoon coriander

1/4 tsp ground tumeric

red chilli powder to taste

Sunflower oil

Sift the flour into a bowl with the spices and add 150 to 220 ml cold water (until it is a thin batter). Stir to combine then season with sea salt, black pepper and chilli powder.

Grease a large non-stick pan with a little sunflower oil and cook one pancake at a time.

Mushroom filling

Mushrooms

GF Vege stock

Garlic

Olive Oil

Cornflour

Water

White wine - optional

Add 2 tablespoons of olive oil to a pan and heat. Slice the mushrooms (amount depends on how many you are cooking for). Finely chop the garlic. Add the mushrooms and garlic to the pan and gently cook. Pour a cup of stock over the mushrooms and bring up to simmer. Mix 2 teaspoons of cornflour with about 4 tablespoons water - until a smooth paste. Add to the mushroom mixture, stirring until it thickens. You can add 2 tablespoons of white wine if you want.