It’s an omelette to me but I can see others would argue a pancake so let’s settle on pomelette…..more omelette than pancake though 😉 I love these kinds of recipes, super simple, tasty and obscenely healthy. These are a surefire way to get that lunchy brunchy savoury fix.
I love using chickpea flour in my recipes, and this chickpea omelette is further proof! In fact, I have a love affair with chickpea/gram/besan flour. It has magical versatility!! Chickpea + water = magic! It all started with the socca which is that good I made this daily for a while there! This sweet potato omelette blows my mind still. It makes mean waffles and sweet pancakes too not to mention pasta and tofu (yes really!).
It’s just a complete bonus to me that chickpea flour happens to be an amazingly healthy ingredient. This gluten free flour is packed full of protein, iron + fibre and if that’s not reason enough to invest in a big pack of this good stuff then check out these stats on it’s amazingness in terms of health and adaptability.
Chickpea Omelette / Pancake
2 cups chickpea flour
2 1/2 cups almond milk or water
1 tablespoon psyllium husk (optional)
2 tablespoons nutritional yeast (optional)
salt + pepper
1/2 teaspoon turmeric
favourite vegetables (onion/tomato/pepper works well)
- Mix all the ingredients excluding the vegetables + allow to sit for 10 minutes.
- Meanwhile heat a non stick frying pan over a medium heat + ladle the batter to cover the pan to desired thickness.
- Add your prepared veg + cook for 4-5 minutes. Bubbles will form + it will be obvious when to flip the omelette or fold over for a minute or so. Both options work well.
- If you are making a batch, keep them warm in a very low heat oven.