Prepare the filling: Heat oil in a non-stick skillet over medium-high heat until shimmering. Add mushrooms, onions, and red peppers cooking until soft and starting to caramelize (6-7 minutes). Stir in a handful of chopped spinach and black beans/chickpeas and cook until the spinach is wilted. Transfer to a bowl. Wipe out pan.
Pro Tip: If using leftover, cooked veggies, skip the sautéing, chop the vegetables and add straight to the batter.
Mix the chickpea pancake batter: Whisk the chickpea flour, nutritional yeast, spices (garlic powder, onion powder, dry oregano, salt & pepper) together in a medium bowl. Add ¾ cup water and whisk until fully incorporated. If too thick, add more water (a tablespoonful at a time) until it's the consistency of pancake batter. Stir in the veggies and bean mixture.
Cook the savory chickpea pancakes: Heat 1 tablespoon of oil in the same skillet on medium high until shimmering. Scoop the batter using a ~¼ cup measure into the hot pan. Gently spread the batter with the back of a spoon if needed. Cook until brown and crispy (3-5 minutes). Flip and cook on other side. Reduce the heat to medium if the pan is running too hot. Add oil as needed for each new batch of pancakes.
To serve: Serve the pancakes with any (or all) of the optional toppings: chopped tomatoes, green onions, avocado, cilantro, a drizzle of cashew cream and sriracha sauce.
