🌱 Savory Vegan Pancakes with Mushrooms, Pea Sprouts and Avocado

A hearty, plant-powered breakfast to kickstart your day with flavor and nutrition.

Start your morning like royalty with this gourmet plant-based breakfast that’s both gut-friendly and gloriously indulgent. These protein-rich, gluten-free pancakes are pan-seared to perfection, folded around buttery mushrooms, creamy avocado slices, crunchy pea sprouts, and crisp greens — a dish designed to fuel, detox, and satisfy. Whether you're vegan, gluten-sensitive, or simply a health-savvy foodie, this plate will awaken your palate and keep you full ‘til lunch.

Ingredients

For the Pancakes

• 1 cup chickpea flour (besan)
• 1 cup filtered water
• 1 tbsp olive oil (plus more for cooking)
• 1/2 tsp sea salt
• 1/4 tsp turmeric (optional, for color)
• Pinch of black pepper

For the Filling

• 1 tbsp olive oil
• 1 cup mushrooms, sliced (shiitake or cremini work well)
• 1/2 small zucchini, julienned
• 1 cup baby spinach or finely chopped kale
• 1 ripe avocado, thinly sliced
• 1/2 cup pea sprouts
• Salt and pepper to taste

Instructions

1. Make the Pancake Batter

• In a mixing bowl, whisk together chickpea flour, water, olive oil, salt, turmeric (if using), and black pepper until smooth. Let rest for 5–10 minutes while prepping the filling.

2. Prepare the Filling

• In a skillet over medium heat, add olive oil. Toss in the sliced mushrooms. Let them sear without stirring too much — you want that golden edge.
• Add the zucchini and cook for 2–3 minutes until just tender.
• Toss in the spinach and cook until wilted. Season with a pinch of salt and freshly cracked pepper. Turn off the heat.

3. Cook the Pancakes

• Heat a non-stick pan over medium heat with a light coating of oil.
• Pour in about 1/2 cup of batter and swirl the pan to spread evenly. Cook for 2–3 minutes until the edges lift easily and the bottom is golden.
• Flip gently and cook another 1–2 minutes. Repeat for second pancake.

4. Assemble and Fold

• On one half of each cooked pancake, layer the sautéed mushroom-zucchini-spinach mix. Add a few avocado slices and pea sprouts.
• Fold the pancake over like an omelet, press gently, and let it warm for 30 seconds more.

To Serve

Top with extra pea sprouts or fresh herbs if desired and serve with lemon wedges or a light tahini drizzle for extra flavor.

Why You’ll Love It

• Packed with plant protein from chickpea flour
• Naturally gluten-free and vegan
• Perfect for a savory breakfast or light lunch
• Balanced macros: healthy fats, fiber, and greens
  

Enjoy this wholesome and flavorful dish that combines the richness of sautéed mushrooms, the freshness of microgreens, and the creaminess of avocado—all atop protein-packed vegan pancakes.