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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
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.
Chickpea flour Vegan Omelet - Fluffy Chickpeas flour Omelette
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.
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
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 information is automatically calculated, so should only be used as an approximation.
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
Sorry, I’ve made chickpea omelettes a few times before and they were amazing. This one, the difference being the yogurt, really didn’t work for me and did not taste as good either. It stuck hard to my cast iron pan, which didn’t happen in the past.
Hmm it never sticks to mine. Omit the yogurt and also preheat the pan really well
Could you double recipe, to reheat and eat one every day? How to reheat: microwave, in skillet, oven, convection oven or air fryer? Thanks so much!!
Either will work for reheating. The texture changes a bit on sitting. Skillet or airfryer will work best to crisp it up
I don’t buy yogurt or cream cheese type products since becoming vegan. They are quite pricey for vegan version. Are there any substitutes for yogurt in your recipe?
yes, in the notes section: 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.
I’ve made a few different recipes for chickpea flour pancakes and generally found them dry and a little hard to eat, but this recipe is light and fluffy and so much easier to eat.
Thank you! We will be eating these often.
excellent to hear
I’ve just finished eating my first omelet and already declared it the best thing I have eaten in a year or so.
I used plain soy yoghurt and a garam masala mix for spicing.
<3 Thank you for sharing this.
wow – a year? that’s great to hear
These are made often at my house. I use besan and sometimes mix finely chopped onion and jalapeños into the batter. I always add the optional 1/2 tsp baking powder for very fluffy omelettes and melt some cheesy shreds in the middle. So good! I’ve also made your other veggie besan omelette with proportions for one, but I prefer this one as it makes enough for my family of three and seems less fussy since I don’t have grind oats or make a “flax egg”. Thanks so much for the recipe!
This was perfection, especially with all the added veggies. One question is this freezable?
Thanks
havent tried it. Should work
Does garbanzo flour give a different flavor than besan?
yes it tastes slightly different, it also is a more volume flour, i.e the batter will be thicker and will take longer to cook. If you plan touse besan, use more besan or less water to make a thicker batter for a thicker omelet like result.
Is it okay to omit the black salt? I don’t have it and wouldn’t want to spend a lot of money buying one, in case I don’t like it. What are other uses of black salt in kitchen? Just wondering, if I do consider getting a small pack
omit it. its used in indian snack dishes, crackers etc
I use it in any vegan recipes where you would usually use egg, Omelettes or scrambled tofu, fritatta, “egg” salad. I just replace the salt with kala namak. The egg smell does cook out though, so I tend to put it in at the end or before serving. I’ve had one Bag last for ages and it’s only cost a few dollars at an Indian grocery store