On occasion I like to eat a savory breakfast. Sometimes you need a change from overnight oats. That is why I make these Spinach Chickpea Omelets. Before I became vegan, I LOVED eggs. They are actually one of the only animal foods I miss.
These chickpea omelets fill that void though. I eat one of these with a side of roasted veggies. So good and it’s a great way to get more veggies into your diet.
While this recipe is written with spinach, you can use the recipe as a base to add in whatever veggies you like. I originally saw the recipe for chickpea omelets on this website. I have changed up the original recipe quite a bit.
You can make these 2 ways. Make the batter thicker for more of a pancake feel, or make the batter thinner, to make them more of like an omelet.
Spinach Chickpea Omelets
Yields 8 pancakes or 8 omelets
A savory, vegan breakfast option.
5 minPrep Time
15 minCook Time
20 minTotal Time
- 2 cups chickpea flour
- 1/2 cup nutritional yeast
- 3 T flax meal
- 2 tsp baking powder
- 2 tsp turmeric
- 1 tsp garlic powder
- 1/2 tsp sea salt
- 3-4 cups loosely packed spinach
- In a large bowl , combine all the dry ingredients, except the spinach. Mix well.
- Chop the spinach up fine.
- Heat a large saute pan on medium heat.
- In a small bowl, combine 1/3 cup of the dry mixture and a scant 1/3 cup water. Whisk that together. If you want an omelet, make the batter a little thinner with more water. If you want a pancake consistency, make the batter a little thicker.
- Add a little amount of spinach into the bowl with the batter. Pour the mixture into the saucepan and cook. These cook like a pancake, so when you see the mixture bubble, you know it's time to flip to the other side and cook for another minute.
- Repeat these steps until all the omelets are done.
- Store these in the fridge. They should last a couple weeks that way. They can also be frozen.