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

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Serves: 2Ìý

Time: 20 minutesÌý

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Ingredients:Ìý

3/4 cup chickpea flourÌýÌý

3/4 cup waterÌýÌý

1/4 cup plant based or dairy yoghurtÌýÌý

1/2 tsp sea saltÌýÌý

3 tbsp nutritional yeast or freshly grated parmesanÌýÌý

1/2 tsp baking powderÌýÌý

1/2 cup coriander, choppedÌýÌý

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1 tbsp cooking oilÌý

1 brown onion, dicedÌýÌý

1/4 leek, thinly sliced into roundsÌýÌý

2 cloves garlic, crushed and choppedÌýÌý

1/2 tsp sea saltÌýÌý

1 tsp ground cuminÌýÌý

1 tsp ground turmericÌýÌý

3 white button mushrooms, cut into small piecesÌýÌý

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Method:ÌýÌý

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.ÌýÌý

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

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.ÌýÌý

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

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.ÌýÌý

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.ÌýÌý

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.Ìý

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