Savory Kale and Mushroom Pancakes topped with Tangy Tofu Sour Cream
Enjoy savory chickpea caramelized onion pancakes, topped with garlicky kale and mushroom smeared with tangy chive tofu sour cream. The perfect brunch dish without all of the fuss, dishes or extensive prep. This dish is whole food plant based, gluten free, oil, free, high protein, low fat, and nutrient dense. Start your morning off right, with real whole foods to power you through the day.
Ingredients
- 1/2 cup of garbanzo bean flour
- 1/4 tsp baking soda
- Salt + pepper to taste
- Garlic powder OPTIONAL: paprika, chives
- 1/2 a cup of sliced leeks cooked
- 1/2 cup of water
- Sour cream:
- 1/3 a block of Silken tofu
- 1/4 teaspoon maple syrup
- 1 TBS lemon juice
- Garlic powder
- OPTIONAL: 1 TBS of nutritional yeast
- Top it off:
- 1/2 a cup of Mushrooms
- 1 cup of chopped kale
- 1 TBS of Tamari
Instructions
- FOR PANCAKES:
- MIX ALL DRY INGREDIENTS IN A BOWL
- ADD WATER.
- COOK LEEKS IN WATER ON LOW BURNER UNTIL SOFT.
- ADD TO THE MIXTURE.
- POUR OUT ONTO A NON-STICK PAN IN CIRCLES/PANCAKE STYLE UNTIL BROWN AROUND EDGES.
- FLIP/COOK UNTIL THERE ARE NO MORE BUBBLES.
- TOP WITH THE SOUR CREAM MIXTURE, ADD COOKED MUSHROOMS & KALE.
- ENJOY!
- FOR SOUR CREAM:
- BLEND IN BLENDER UNTIL CREAMY.
- FOR MUSHROOM & KALE:
- COOK MUSHROOMS, KALE AND TAMARI IN 4 TABLESPOONS OF HOT WATER IN A PAN/ADD WATER TO KEEP MUSHROOMS/KALE FROM STICKING.