Spinach Chickpea Omelets

Prep Time 5 min Cook Time 15 min Serves 8 pancakes or 8 omelets     adjust servings

A savory, vegan breakfast option.


  • 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
  • Water


  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.


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