How do you prepare the balsamic mushrooms for this dish?

The mushrooms are sauteed in olive oil with balsamic vinegar, garlic powder, thyme, and salt over high heat until slightly caramelized, then cooked further on reduced heat.

Can I use a different type of mushroom for this recipe?

Yes, while the recipe specifies cremini or white mushrooms, other savory varieties like shiitake could also work well for the topping.

How many pancakes does this recipe yield?

The recipe yields 4 pancakes, each about 4 inches (10 cm) in diameter, from the specified batter amount.

What can I use instead of vegan Parmesan?

While vegan Parmesan adds a salty, cheesy note, you could omit it or sprinkle with nutritional yeast for a similar umami flavor.

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Savory Socca Pancakes with Sauteed Balsamic Mushrooms
[Vegan]

SN By: Sarah Nevins

Author Bio

Who says preparing vegan, gluten-free meals has to be so hard? Get back to enjoying... Read More

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Four golden-brown Socca pancakes topped generously with glistening sauteed balsamic cremini mushrooms, fresh thyme sprigs, and a sprinkle of vegan Parmesan, served on two plates.

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Chickpea Flour

Savory Socca Pancakes with Sauteed Balsamic Mushrooms [Vegan]

Dairy Free

Vegan

This dish comes together quickly and easily, even though there's a lot going on. Salty, balsamic-glazed mushrooms are cooked in minutes and get wrapped up in a super simple chickpea flour pancake. It’s filling, tasty and ready in no time! Reprinted with permission from Effortless Vegan by Sarah Nevins, Page Street... Read More

Ingredients You Need for Savory Socca Pancakes with Sauteed Balsamic Mushrooms [Vegan]

1/2 cup (46 g) chickpea flour
1/2 cup (120 ml) water
1 teaspoon sea salt, divided
3 tablespoons (45 ml) extra virgin olive oil, divided
2 cups (150 g) cremini or white mushrooms, sliced
1 tablespoon (15 ml) balsamic vinegar
1/2 teaspoon garlic powder
1 tablespoon (2 g) fresh thyme, plus more for topping
Vegan Parmesan

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How to Prepare Savory Socca Pancakes with Sauteed Balsamic Mushrooms [Vegan]

To make the pancake batter, whisk together the chickpea flour, water, 1⁄4 teaspoon of salt, and 1 tablespoon (15 ml) of olive oil in a medium-sized bowl until no lumps remain. Set aside.
To make the balsamic mushrooms, warm a large, nonstick skillet over high heat and add 1 tablespoon (15 ml) of olive oil. When the oil is hot, add the mushrooms, vinegar, garlic powder, thyme, and the remaining salt to the skillet. Stir and continue to sauté over high heat for about 5 minutes as the mushrooms begin to caramelize slightly. Reduce the heat and cook for 4 to 5 minutes.
Remove the mushrooms from the skillet and set them aside as you make your pancakes. Wipe down the skillet and add the remaining 1 tablespoon (15 ml) of olive oil. When the oil is hot, pour the batter into the hot skillet, about 3 tablespoons (45 ml) at a time. You should end up with 4 pancakes, about 4 inches (10 cm) in diameter, in the skillet. If your skillet isn’t large enough to fit all four, cook them two at a time.
Let the pancakes cook for about 5 minutes until the edges are cooked. There should be small air bubbles across the uncooked surfaces of the pancakes. Carefully flip over and cook for 4 to 5 minutes, until golden.
Once the pancakes are done, divide between two plates and top the pancakes with the sautéed mushrooms, fresh thyme, and vegan Parmesan (if using).