This Vegan Omelet is fluffy and full of veggies, does not have Tofu. Free of Dairy,egg, corn, yeast, gluten. Fluffy Chickpea Flour Omelette! Makes 3 to 4 Jump to Recipe

Hope everyone had a good long weekend! I am trying to get out of vacation mode and back to regular posting. It was a staycation, and we tried really hard to stay away from work/blog and failed to do so on most of the days 🙂 It was a much needed break though. The last few days of summer and then shorter days and grey skies. the Pacific Northwest.

One of the weekends when I was too occupied and exhausted with the blog transfer work, hubbs took over the weekend brunch. Chilla/Pudla, Poha, Upma, Bread Pakora are the Indian breakfast things that he usually can whip up without help. He decided to up his game and experiment with the Chilla. He wanted an Onion tomato Uttapam (south Indian pancakes), so he improvised to make the chickpea flour pancake with onion and tomato slices. To make them fluffy, he added some non dairy yogurt. and voila! This pancake uses the Uttapam style that hubbs remembers from some street vendor with a caramelized onion and tomato slices on the pancake. You can add the veggies to the batter, or add chopped or sliced veggies on top of the batter to make it easier to flip and also to reduce the chances of the veggies being more burnt than caramelized.

The Chickpea flour Vegan Omelette to make!





More Omelets from the blog

Spinach quinoa omelet, Cauliflower Chickpea flour pancakes, Vegetable Omelet, Lentil Mung Bean Omelet and more.

Steps:

Grease the pan. When hot, place the slices of onion, tomato and jalapeno.

Then pour the batter on the slices. Cook on medium heat until the center is not sticky. Flip carefully.

Alternatively, pour the batter and then place the veggies on top of the batter. this will be easier to flip.

With any kind of pan, Keep the pan for pancakes and crepes and don’t use it for anything else for the best results. If you do, then all the stirring etc affects the coating leading to crepes or pancakes sticking to the pan. With a separate pan, there is no sticking, and no or minimal greasing is needed.

Flip and cook for another few minutes, serve hot with ketchup, Sriracha, chutneys, roasted potatoes, hash browns or other breakfast fix ins.

Print Recipe 4.78 from 9 votes Chickpea flour Vegan Omelet - Fluffy Chickpeas flour Omelette This Vegan Omelet is fluffy and full of veggies, does not have Tofu. Free of Dairy,egg, corn, yeast, gluten. Makes 3 to 4 Prep Time 15 mins Cook Time 30 mins Total Time 45 mins Servings: 3 Calories: 174 kcal Author: Vegan Richa Ingredients 1 cup ( 120 g ) chickpea flour , I use Bobs Red Mill Chickpea/Garbanzo Bean Flour

1 Tablespoon flaxseed meal or chia seed meal

1/2 tsp ( 0.5 tsp ) salt

1/4 tsp ( 0.25 tsp ) each of turmeric garlic powder, kala namak(Indian black salt), baking soda, cumin powder Wet 3 Tbsp non dairy plain yogurt , unsweetened or lightly sweetened, I used unsweetened So Delicious coconut milk yogurt

1 1/4 cup ( 312.5 ml ) water Veggies tomato slices

red onion slices

raw jalapeno slices or pickled jalapeno slices

chopped cilantro optional

Variations: Add 1 to 2 Tbsp nutritional yeast for cheesy flavor. Add 1/4 tsp carom seeds/ajwain for Indian Chilla flavor. Add chopped cilantro and veggies to the batter. Instructions In a bowl, mix all dry ingredients.

Add the non dairy yogurt and 1 cup of water to dry and mix in. Add more water if needed to make a thick pour-able batter. Mix well so there are no lumps. let sit for 2 mins.

Heat a heavy bottom skillet at medium heat. When the skillet is hot, spray or brush oil to grease. Place tomato, onion and jalapeno slices on the pan. Mix and Pour the batter to cover the slices. Move the pan if needed to move the batter around.

* Alternatively, pour the batter and spread on the pan. then place the vegetable slices on the batter. This will be easier to flip than the veggies at the bottom. Make thinner and smaller pancakes to get a hang of these to start with.

Cook for 4 to 7 mins, depends on the pan and the thickness of the pancake. The first pancake usually takes longer as the pan heats up.

You can serve it as soon as the center is set. or flip very carefully and cook for another 2 to 3 mins and serve. Serve hot with ketchup, Sriracha, chutneys, roasted potatoes, hash browns or other breakfast fix ins. Notes If you don't have vegan yogurt, use a mixture of 3 Tbsp non dairy milk + 1/4 tsp vinegar + 1/2 tsp lemon juice. The yogurt though makes the pancake much fluffier.

Add shredded vegan cheese or shredded veggies like cauliflower or carrots to the batter for a thicker pancake. If you are using besan, you will need slightly less water to make a thick batter. Chickpea flour does much better in this recipe because of its holding properties.

Add 1/2 tsp baking powder to the dry for fluffier pancakes.

If the pancake loves to stick to the pan, just scramble it up. Chickpea batter sticks a lot to the pan if it isnt a good non stick or seasoned cast iron. Use a good dedicated pan, and let it cook through before flipping Nutrition Nutrition Facts Chickpea flour Vegan Omelet - Fluffy Chickpeas flour Omelette Amount Per Serving Calories 174 Calories from Fat 27 % Daily Value* Fat 3g 5% Sodium 423mg 18% Potassium 466mg 13% Carbohydrates 26g 9% Fiber 4g 17% Sugar 6g 7% Protein 9g 18% Vitamin A 450IU 9% Vitamin C 9.3mg 11% Calcium 43mg 4% Iron 2.1mg 12% * Percent Daily Values are based on a 2000 calorie diet.

Chickpea flour Vegan Omelet with Onions and Tomato slices

Allergen Information: Free of Dairy, egg, corn, soy, gluten, grain, yeast

Makes 3 to 4

Ingredients:

1 cup chickpea flour (I use Bobs Red Mill Chickpea/Garbanzo Bean Flour)

1 Tablespoon flaxseed meal or chia seed meal

1/2 tsp salt

1/4 tsp each of turmeric, garlic powder, kala namak(Indian black salt), baking soda, cumin powder

Wet:

3 Tbsp non dairy plain yogurt(unsweetened or lightly sweetened, I used unsweetened So Delicious coconut milk yogurt)

1 1/4 cup water

Veggies:

tomato slices

red onion slices

raw jalapeno slices or pickled jalapeno slices

chopped cilantro (optional)

Variations: Add 1 to 2 Tbsp nutritional yeast for cheesy flavor. Add 1/4 tsp carom seeds/ajwain for Indian Chilla flavor. Add chopped cilantro and veggies to the batter.

Method:

1. In a bowl, mix all dry ingredients.

2. Add the non dairy yogurt and 1 cup of water to dry and mix in. Add more water if needed to make a thick pour-able batter. Mix well so there are no lumps. let sit for 2 mins. (for easy mixing, add half the water and then add the rest slowly. this helps reduce lumps).

3. Heat a heavy bottom skillet at medium heat. When the skillet is hot, spray or brush oil to grease. Place tomato, onion and jalapeno slices on the pan. Mix and Pour the batter to cover the slices. Move the pan if needed to move the batter around.

* Alternatively, pour the batter and spread on the pan. then place the vegetable slices on the batter. This will be easier to flip than the veggies at the bottom.

* Make thinner and smaller pancakes to get a hang of these to start with.

4. Cook for 4 to 7 mins, depends on the pan and the thickness of the pancake. The first pancake usually takes longer as the pan heats up.

5. You can serve it as soon as the center is set. or flip very carefully and cook for another 2 to 3 mins and serve. Serve hot with ketchup, Sriracha, chutneys, roasted potatoes, hash browns or other breakfast fix ins.

Note: If you don’t have vegan yogurt, use a mixture of 3 Tbsp non dairy milk + 1/4 tsp vinegar + 1/2 tsp lemon juice. the yogurt though makes the pancake much fluffier.

Add shredded vegan cheese or shredded veggies like cauliflower or carrots to the batter for a thicker pancake.

If you are using besan, you will need slightly less water to make a thick batter. Chickpea flour does much better in this recipe because of its holding properties.

Add 1/2 tsp baking powder to the dry for fluffier pancakes.

If the pancake loves to stick to the pan, just scramble it up.

these pancakes are being shared at VVP