Inspired by Jane Esselstyn

2-4

Savoury Chickpea Omelet Pancakes

A nice filling breakfast that is paced with nutrients.

10 minPrep Time

10 minCook Time

20 minTotal Time

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Ingredients

• 1 Cup chickpea flour (also known as garbanzo flour)
• 1/2 Teaspoon onion powder
• 1/2 Teaspoon garlic powder
• 1/4 Teaspoon white pepper
• 1/4 Teaspoon black pepper
• 1/2 Cup of nutritional yeast
• 1/2 Teaspoon of baking soda
• 1 Cup of filtered water
• TOPPINGS
• 3 Spring onions chopped
• Sautéed mushrooms
• Sliced baby tomatoes

How To Make

1. Mix the chickpea flour with the powders and seasonings.
2. Then add one cup of water and beat the batter until nice and smooth.
3. Heat a non-stick pan over a medium heat.
4. Once hot add the first batter round to the pan and ensure that it moves easily ready for flipping
5. Once the first omelet pancake is in then add some onion or mushroom to one side.
6. Flip the pancake until cooked through
7. Add the toppings, like sliced tomato, and dry sauted mushrooms. Also can be added is salsa, spinach raw or cooked. hot sauce, arame sprinkles.

Notes