Eggless Omelette

This high protein, high fibre dish can be made a variety of ways to suit your purpose. You can use this recipe for eggless pancakes, crepes, farinatas, fritatas or omelettes. It can sweet or savoury, or even be used as a base for a flat-bread crust.

Ingredients:

1/2 cup chickpea flour

3/4 cup water

1 tablespoons nutritional yeast

1/4 teaspoon salt

1/2 tsp garlic powder

Directions:

Whisk together dry ingredients with water until no clumps are visible. 

Let sit for 20 mins for mixture to settle and flavours to marry

Heat 10″ non-stick skillet

Add mixture to skillet, pouring directly into the middle of the pan. Allow to spread

Cook over medium heat for 3-4 minutes

Carefully flip and cook for another 2 minutes

Press omelette with flat spatula to release any excess liquid, and help crisp the edges

Serve hot with toppings of choice served on top or folded in

Notes:

I recommend keeping the batter thin, thinner than pancake batter. For “fluffier” pancake style dishes, add 1/2 teaspoon of baking powder to your dry mix.

Add spices to-taste! A tablespoon of lemon juice for a lil’ taste-bud kick – or some SPICE to change up the mood.

Enjoy! Experiment!

Nikki

xox