Chickpea FlourI know you’re probably thinking…
“An Eggless Omelette? That sounds strange!” or “What in the world is even in it?!”
~And quite frankly, it does sound strange. But it truly does describe what this recipe re-creates!
It’s an Egg-straordinary” recipe! 😉
*When you combine Chickpea Flour with Filtered Water & Flaxseeds, add some Seasonings & cook it on a hot pan in some Coconut Oil, the result is an extremely-Egg-like-Omelette, that is both frugal & filling.*
(And at a quick-glance, can even be mistaken for “Eggs.”)
-They’re simple, straightforward and cook almost identically to classic “from a box, Flour Pancakes.” (Super Easy!)
Ironically, these Omelettes taste like & have a texture almost as if a Pancake and an Omelette had a baby! 😉
Speaking of babies… these Omelettes are extremely easy for tiny hands to hold!
(My two-year-old son loves them & can hold them himself! They’re toddler tested & approved!)
~I myself have a hard time flipping “Pancakes” perfectly, so I sauté my Onions and Veggies first, set them aside, and then serve them on top of the Omelette after it’s finished. However, if you are a “Pancake-flipping-aficionado,” please feel free to add-in any additions before you flip & fold, to create an actual Omelette! 🙂
Here’s what you need to make your own Easy, Egg-Free Omelettes.
(This post contains affiliate links.)
Ingredients
(In the order of recipe appearence)
1 Cup Chickpea Flour – (I used Bob’s Red Mill)
1 ¼ Cups Filtered Water
1 Tablespoon of Flaxseed Meal (Ground Flax Seeds)
Sea Salt & Pepper – to taste
Garlic Powder – ¼ Teaspoon
Cumin – ¼ Teaspoon
Turmeric – ¼ Teaspoon
Refined Coconut Oil – melted
Tasty Toppings, such as:
Ketchup, Hot Sauce, Sriracha Sauce, Tomato Sauce, Barbecue Sauce, Hummus, etc.
Optional, but awesome, Additions
– Small White Onion – diced & Sautéed
–Wilted Spinach, Sautéed Broccoli, Sautéed Mushrooms, etc.
-Smoked Paprika (My smokey secret)
-Cayenne (For a kick!)
Perfect Plant-tastic Pairings
-“Breakfast Potatoes”
(I make mine by cooking White / Russet Potatoes in my Instant Pot, allowing them to cool overnight and then frying them in Coconut Oil the next day. They are awesome!)
-Steamed Veggies
-Roasted Veggies
*Note: These ingredients will make enough for 4 medium-sized Omelettes. While they are quite filling, I would double the recipe if you are attempting to feed an entire family at once. 🙂
Here’s what you do
Step One: Combine the Flour, Water, Ground Flax Seeds, & Spices together in a medium sized mixing bowl and stir until blended completely. Allow the mixture to sit for 10 minutes to adequately absorb.
Step Two: Prepare the Plants you would like to serve on the side of or inside of your Omelette.
-Dice some Onions and add them to a hot, Oiled pan. Sprinkle with Sea Salt & add a splash of Water. Sweat for two minutes. Add the Chopped Broccoli, Mushrooms, and Peas. Sprinkle with Sea Salt, Pepper & Garlic Powder. Add another splash of Water & steam until tender.
(Add the Spinach at the very end, as we’re only looking to slightly wilt.)
Set Aside.
Step Three: Evenly coat an already heated pan with Coconut Oil. (I usually use the same pan that I already used for the add-ins.)
Step Four: Pour your “Batter” into the pan and cook until you see bubbles in the middle & the edges begin to turn golden brown.
Step Five: Add any additions you would want inside your Omelette (or omit & serve on the side) to the bubbling Batter, flip, and cook until the other side is a medium brown.*
Step Six: Remove from heat, transfer to your plate & cover the Omelette with your choice of tasty toppings. Allow to cool a bit before serving.
Step Six: Eat & Enjoy!
Mama’s Magic Tips & Tricks
–I buy my Chickpea Flour at my Local Sprouts (Grocery Store), Deitweilier’s (Amish Market) or at my local Richard’s (Health food store), but if you don’t have a store near you that keeps it in stock, you can always buy yours on Amazon dot com.
-The only ingredient in Chickpea Flour is Chickpeas, so Chickpea Flour is a minimally processed, Gluten Free, Whole Food! (Whoopie!)
*It is important to note that the Batter can be a bit bitter if left uncooked, so be sure to cook your Omelette all the way though.*
I like to cook the first side, flip it over and then flip it back to the original side to make sure I’ve cooked it all the way. Wait until it is medium brown to remove it from the pan. *If you cannot tell if they are cooking all the way through, I suggest covering it with a lid to do so.
–If you sometimes get impatient (like I often do) and flip the Batter before the middles are bubbling and the edges are golden brown, you will end up with something that resembles “Scrambled Eggs” instead of an “Omelette.” It will still taste delicious this way. Just make sure you cook the batter all the way though. (Been there, eaten that. 😉 )
-I have made it well known on my past posts that I love to use my Ninja Food Chopper to make my own Flaxmeal from Whole Flax Seeds & to chop my Garlic & Onions, but I also like to use it for the Broccoli & Mushrooms when making theses Omlettes. It chops everything to the perfect-size for folding into these Egg-less Entrees!
It also chops everything in seconds and is so quick and easy to clean-up! (It’s only three parts!)
Click the image above or Click Here to be taken by direct link to where you can check it out on Amazon dot com.
Not only are these Omelettes easy & affordable, but they’re made with Chickpeas… which is a little Legume that’s absolutely amazing for you!
Are you Eggs-cited to cook up some Omelettes of your own?
