Some days I REALLY miss eggs. I stay strong because I know that they’ll make me feel like a human rubbish bin, and then opt for an alternative. Chickpea flour has a nice hearty flavor and can be dressed up to have that familiar eggy taste – although it’s not perfect. Still it’s as close as I can get to eggs without a stomach ache, so I settle.
It is astonishingly easy to pull these little beauties together, and only requires a hand full of ingredients that are mostly kitchen staples. Side bar: I consider chickpea flour to be a kitchen staple… but maybe that is just me. Anywho, the recipe here is for a single omelet but could be scaled up to feed a crowd. You could even do a Spanish omelet type of deal.. Maybe I’ll tinker with that. The fillings and spices are really up to your preference. I really like dill in my eggs so I normally work that in somehow. I once filled mine with broken apart leftover falafel, and it was divine. Sweet potatoes and Kale are also a personal favorite. Just get creative, or go with whatever your classic is!
I also think these go great with some guac and hot sauce, but that’s most foods for me so…
Ingredients
- 1/4 cup chickpea flour – I use Bob’s Red Mill
- 1/4 stone ground corn meal – Again, Bob’s Red Mill
- 1 tbsp. corn starch
- 1 tsp. baking powder
- 1 tsp. apple cider vinegar
- 1 tsp. liquid aminos or tamari
- 1/4 tsp. ground turmeric
- 2 tsp. Dijon mustard
- 1/4 to 1/2 cup dairy free milk (water works in a pinch)
- 2 tbsp. nutritional yeast
- salt, pepper, and other spices to taste
- Oil for the pan
- 1/4 to 1/2 cup of your favorite toppings
- sauces to serve it with
Instructions
- Whisk all dry ingredients together in a small bowl including salt, pepper and spices
- Add in 1/4 cup of DF milk, ACV, liquid aminos, and mustard and stir to combine. The mixture will likely be rather thick – that’s not what we want. Add the remaining 1/4 cup of milk in tablespoon increments until a runny but not watery consistency is achieved (it should be between pancake and crepe batter)
- Heat the oil over medium heat in a small (omelet sized) skillet. Once warm pour in batter. Cook for 7 – 10 minutes, the batter should puff up and bubble like a pancake might (see photo above)
- Sprinkle the 2 tbsp. of nutritional yeast over the top of the omelet then add your fillings – you can press down on them to help keep them in place.
- Fold the omelet in half and cook for an additional 1 – 2 minutes, just to make sure your fillings are heated through.
- Remove from the pan and serve with you favorite sauces!
Enjoy!
Green and Gluten Free 