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

  1. Mix chickpea flour, ground flaxseed, turmeric, salt, baking powder, nutritional yeast and black pepper in a bowl.
  2. 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.
  3. Set the batter aside and allow it to rest for 10 minutes so that the baking powder and ground flaxseed do their job.
  4. In the meantime, prepare your vegetables of choice.
  5. 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.
Vegan omelette batter consistency check
Vegan omelette in a frying pan

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 ?

Vegan omelette with vegetables

Chickpea Flour Omelette | Vegan

These soft omelet-like chickpea pancakes are gluten free, soy free and egg free, yet so similar to egg omelettes. They're so easy to prepare and ready to be served in just a few minutes.
Prep Time 5 minutes
Cook Time 10 minutes
Resting time 10 minutes
Total Time 25 minutes
Course Breakfast
Servings 1 serving


  • 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


  • 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.


  1. This recipe is for one big portion; the “omelette” is quite consistent;
  2. I chose to make 2 small pancakes, but you can make one in a bigger skillet;
  3. 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.
  4. You can also choose to mix the vegetables into the batter before cooking it.
Keyword chickpea flour omelette, vegan omelette

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