Spinach Chickpea Omelets

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.

Chickpea Omelets - My Whole Food Life

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.  I personally like the pancake option better, but that is just me.

Spinach Chickpea Omelets

Yields 8 pancakes or 8 omelets

Spinach Chickpea Omelets

A savory, vegan breakfast option.

5 minPrep Time

15 minCook Time

20 minTotal Time

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Ingredients

Instructions

  1. In a large bowl , combine all the dry ingredients, except the spinach. Mix well.
  2. Chop the spinach up fine.
  3. Heat a large saute pan on medium heat.
  4. 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.
  5. 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.
  6. Repeat these steps until all the omelets are done.
  7. Store these in the fridge. They should last a couple weeks that way. They can also be frozen.
http://mywholefoodlife.com/2015/08/31/spinach-chickpea-omelets/

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41 thoughts on “Spinach Chickpea Omelets

  1. Oooh can’t wait to try these!! Eggs have been the hardest food for me to give up since going vegan, too. And not just eggs for breakfast; they’re in EVERYTHING so it’s hard to avoid sometimes! Usually when I crave a savory breakfast, I’ll do avocado toast or chickpea “pancakes” with avocado, but I’ll have to try these! Thanks!

  2. How about adding chickpea brine instead of water for a more “eggy” consistency?? I think I will try that! Recipe looks so good!

  3. I seriously find breakfast the hardest meal of the day. I don’t eat much bread and am sick of an oatmeal. I should start making quinoa porridge. I do not like eggs that much. If I went vegan, I would miss chicken.:) These remind me of a corn fritters I have on the blog. With lots of veggies too. Look very good.

    1. Thanks! Eggs are the one thing I miss, and although these are not exactly like eggs, they do fill the void for me. 🙂

  4. These look amazing, Melissa! I’m curious as to why the batter for each pancake/omelet is mixed separately? Does it not work to mix all of the water into the dry ingredients at one time?

    1. I did it that way because that was how the original recipe stated to make them. You can try adding all the water in at once if you like. Just add it slowly until you get a desired consistency.

  5. Melissa, is there something I can replace the nutrional yeast or can I leave it out? I don’t have any on hand, and I think I might be allergic to it.

  6. These are yummy! I added a sprinkle of black salt on mine. For those of you wanting that eggy taste, black salt is a sulphuric salt from India – gives food a salty and pungent flavor!

  7. I just made these tonight and they are delicious. This recipe is a keeper. I think I will add sautéed onions and mushrooms next time. Just wondering if you have any nutritional information on calories for these?

    1. So glad you liked them! I think onions and mushrooms would be delicious additions. I don’t have the nutritional info, but you can upload the recipe into My Fitness Pal for a rough estimate

  8. These look awesome! I definitely want to try them. Just curious…has anyone tried making these with canned chick peas instead of flour? I wonder how or if it would change the measurements.

    1. I am not sure that would work. They are too wet to make into flour. You can grind up dry chickpeas in a blender to make flour. I would only suggest doing that if you have a high speed blender like a Vitamix or Blendtec

  9. Beside chickpea flour, can I replace it with other flour? Example gluten free flour or buckwheat flour or white bean flour. I tried looking for chickpea flour where I lived but I can’t seem to have any luck in finding them. Thank you.

    1. If you have a high powered blender, you can make your own by grinding dry chickpeas in a Vitamix or Blendtec. I think gluten free all purpose may work in these as well, but I haven’t tried to say for sure.

  10. These are so good! Definitely not like an omelette, but a savory pancake I can enjoy for breakfast or in a sandwich! Flavors are so on point as well. Thanks for the recipe!

  11. I use and love so many of your recipes. I love the flavor of these, but I really struggled with keeping them from sticking to my good stainless steel saute pan. I tried without any oil (as the recipe is written). That was a disaster, then I got a clean pan and tried with some canola oil, but still struggled to keep them from sticking. Any suggestions? Thanks!

    1. I’m sorry you had problems with it. 🙁 If you are using stainless, I definitely recommend using oil in the pan. Also, are you flipping them too early? That may cause them to fall apart.

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