One of the meals I have trouble with eating plantbased is breakfast. I’m not completely opposed to things like smoothies, but I really much prefer hot and savoury breakfasts. I was first introduced to chickpea omelettes through a vegan food delivery service I was using during a busy time in my academic career. After having them I really wanted to learn how to make them. I ended up finding this great version from Oh She Glows, and kind of following the instructions.
My go-to version for everyday is a bit simpler, and I tend to make my pancakes a bit on the smaller size and then have 2-3 of them. The following recipe serves breakfast for two, and usually makes 5 pancakes.
- 2/3 cup chickpea flour
- 1 teaspoon of faux chicken bouillon (I use McKay’s Chicken Seasoning)
- ½-2/3 cups of water (this will become clear in the instructions)
- assorted veggies chopped small or shredded
- other herbs and spices to taste (sometimes I add a few shakes of a seasoning called garlic plus that includes garlic powder, parsley and a few other things)
- Chop up your veggies. The mix pictured is ½ of a small onion, 1/4 of a bell pepper, 1/3 of a zucchini, 1/8th cup of carrot, and a handful of spinach.
- Mix dry ingredients in a mixing bowl.
- Start adding water to the dry ingredients and whisk together. What I find is that you need slightly less than a 1:1 ratio of water to flour. Start with ½ cup and then add little drips until your batter resembles regular pancake batter.
- Add chopped veggies and then let is sit for a moment while you heat a frying pan to medium heat. I use a little bit of oil on the bottom as you don’t want it to stick.
- They cook similar to pancakes; you’ll see a difference in the edges when it is ready to flip.
We tend to eat these with ketchup or salsa, but guacamole or other condiments would probably be delicious as well.