When it comes to breakfast, I want something quick, yet nourishing enough to fuel me all day long. So, this chickpea flour omelette, loaded with protein, dietary fibre and nutrients, is just what I need. There are many tofu based vegan omelette options, but for those allergic to soy, this chickpea flour alternative is a good choice.
I started preparing this omelette a long time ago, but only after it became staple recipe in my breakfast menu, I learnt that it is actually inspired by Indian cuisine. I must have lived a few past live in India since I’m so keen on their food ?.
Ingredients for preparing the omelette
Just a few simple ingredients are needed:
- chickpea flour – clearly the main ingredient which is a gluten free substitute for wheat or all-purpose flour; it is added usually to thicken sauces or curries, that’s why it’s the best option when you want to prepare a vegan omelette (I used it to thicken my vegan plum pie filling); plus it has lots of protein and fiber;
- black salt – or kala namak; it’s found in volcanic areas in the Himalayan mountains; it has traces of sulphur compounds that give the pungent smell and tangy egg-like taste;
- nutritional yeast – besides its health benefits, will give your omelette a nice cheesy taste;
- turmeric powder – if we make it taste like eggs, why not making it look like eggs too?! I add turmeric to this omelette for its vibrant yellow color;
- ground flaxseed – a very common vegan egg substitute (1 tbsp ground flaxseed mixed with 3 tbsp water is the equivalent of 1 egg);
- baking powder – will make your omelette fluffy;
- ground black pepper – to add a bit of spice;
- vegetables – I chose avocado and cherry tomatoes because they only need to be chopped and added on top of the pancake without any additional effort; but, if you wish, you can use other veggies like broccoli, carrots, mushrooms that you need to steam or sauté a little before adding them on (or in) the omelette.
How to make chickpea flour omelette
- Mix chickpea flour, ground flaxseed, turmeric, salt, baking powder, nutritional yeast and black pepper in a bowl.
- Add warm water gradually to be able to check the batter’s consistency. Using warm water helps ingredients to combine easier into a homogenous paste.
- Set the batter aside and allow it to rest for 10 minutes so that the baking powder and ground flaxseed do their job.
- In the meantime, prepare your vegetables of choice.
- Cook the pancakes in a well greased and heated skillet or a non-adhesive pan on both sides. You’ll know your pancake is ready to flip when the batter bubbles up. You can use a lit to help the pancakes cook faster.
To make it even easier, you can prepare a more portions of dry ingredients mix, store it in a sealed container and use it whenever you’re in the mood for a vegan pancake.
If you like this recipe, please rate it and leave a comment below. If you make this vegan chickpea flour omelette, please share a photo on Instagram and tag choose_tasty ?
Chickpea Flour Omelette | Vegan
Ingredients
- ½ cup chickpea flour 50 g
- 2 tbsp nutritional yeast
- ½ tsp baking powder
- ½ tsp salt use black salt for the eggy flavor
- 1 tbsp ground flaxseed
- ½ tsp turmeric powder
- ½ tsp ground black pepper
- ½ cup warm water 120 ml
- 1 tsp oil for greasing the pan
- vegetables of choice
Instructions
- Put all dry ingredients i a bowl and combine them well;
- Add the warm water gradually and stir until you get a smooth paste, without lumps; set a side and let it rest for 10 minutes;
- In the meantime, you can prepare the vegetables (chop, sauté or steam them);
- Grease a frying pan and heat it; when the pan is hot, pour half of the batter and make a round pancake;
- Fry the pancake for about 3 minutes over medium heat, until air bubbles form;
- Flip the pancake on the other side and cook for another 2 minutes;
- Do the same with the rest of the batter then put the veggies on top of the pancake and enjoy.
Notes
- This recipe is for one big portion; the “omelette” is quite consistent;
- I chose to make 2 small pancakes, but you can make one in a bigger skillet;
- I chose avocado and cherry tomatoes for this omelette, but you can go with broccoli, carrots, mushrooms, spinach or what ever you like. You can steam the veggies or sauté them.
- You can also choose to mix the vegetables into the batter before cooking it.
