When you have a hankering for something hearty and filling in the morning, these babies are your answer. They are like the love-child of omelets and pancakes. They’re delicious, and make a special protein-packed start to your day. Fill them with sautéed vegetables and a sprinkle of vegan cheese. They’re also yummy topped with fresh salsa.
- 1 cup chickpea flour
- 3 tablespoons nutritional yeast flakes
- 2 teaspoons granulated onion
- 1 teaspoon granulated garlic
- Fine sea salt, to taste
- 1/4 teaspoon ground white pepper
- Freshly ground black pepper, to taste
- About 1 cup water
- In a medium bowl, whisk together the chickpea flour, nutritional yeast, granulated onion, granulated garlic, salt and white and black peppers.
- Add most of the water to the flour mixture, whisking until smooth. Add the rest of the water, as needed. The batter will thicken as it sits, so if necessary, you can thin with additional water. The consistency should be like a thick pancake batter.
- Preheat a large nonstick skillet over medium heat. Lightly grease the pan with a little olive oil. Add 1/4 of batter to the skillet, quickly and carefully spreading the batter into a circle with the back of a spoon. Cook the omelet for 2 to 5 minutes, or until it looks cooked through enough to flip, and the bottom is lightly golden. Flip the omelet over and cook for another 2 minutes, or just until it’s cooked through. You don’t want to overcook these pancakes, as you want them a little soft and moist. If necessary, reduce the heat if the pancakes are cooking too fast and getting too brown.
- Remove the cooked pancake to a plate, folding it in half and repeat the process with the remaining batter. If the batter starts to get too thin as it’s resting, whisk in another tablespoon of chickpea flour.
Serve the omelet’s warm filled with sautéed vegetables and vegan cheese, if desired.