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This Chickpea Flour Omelette is a light, fluffy, egg-free alternative that’s ready in just 15 minutes. It’s packed with 10 grams of plant-based protein and 5 grams of fibre per serving, and perfect for a quick vegan, gluten free breakfast!
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If you’ve never had a Chickpea Flour Omelette before you’re in for a treat! This is an eggless omelette made from chickpea flour that’s cooked just like a thin pancake or and filled with your favourite veggies. It’s high in protein and fibre for a delicious breakfast that will leave you feeling satisfied.
I’ve been developing vegetarian and vegan recipes on the blog for over a decade, and chickpea flour is one of those ingredients I return to again and again because it’s affordable, nutritious, and incredibly versatile. It works great in savoury breakfast recipes like this omelette or to make Chickpea Flour Quiches.
Recipe Highlights
- Egg free and vegan: Made entirely with chickpea flour, no eggs needed. For another vegan eggless breakfast also try my Vegan Breakfast Burrito.
- Gluten free friendly: Naturally gluten free and suitable for many diets.
- High in protein and fibre: Chickpea flour keeps this omelette filling and nourishing. To make it even higher in protein try adding some scrambled tofu as a filling.
- Easy to customize: Add any vegetables, herbs, or vegan cheese you like.
Key Ingredients
- Chickpea flour: This recipe requires chickpea flour and cannot be made with canned chickpeas. You can find chickpea flour at most grocery stores or ordered online from health food stores or amazon. Save the canned chickpeas to make some Chickpea Soup!
- Seasoning: this recipe uses salt, turmeric, garlic powder and nutritional yeast to flavour the omelette. You can mix up the seasoning with any of your favourite spices or herbs.
*This is a recipe overview. The full recipe with measurements is below in the recipe card.
How To Make A Chickpea Flour Omlette
Step 1: Add the chickpea flour, baking powder, salt, turmeric, garlic powder and nutritional yeast to a mixing bowl.
Step 2: Pour in the water and whisk everything together until combined.
Step 3: sauté the scallions and red bell pepper in a pan for 2-3 minutes.
Step 4: Add the spinach and sauté for another minute or so until the spinach is wilted. Season with salt and pepper.
Step 5: Spoon half of the omelette batter into the pan and swirl it around so it coats the pan evenly. Cook for 2-3 minutes.
Step 6: Add the filling to the omelette, fold the omelette in half and cook for another 1-2 minutes. Then remove from the pan and serve.
Chickpea Omelette Fillings
There are so many different fillings you can add to this omelette, the possibilities are really endless. Feel free to customize the fillings suggested in the recipe card and add whatever you like. Here are some ideas.
- Mushrooms
- Tomato
- Red onion
- Asparagus
- Jalapeno peppers
- Avocado
- Herbs
- Salsa
- Pesto
- Hot sauce
- Vegan queso sauce
How To Store
This chickpea flour omelette is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently in a pan for the best texture, or microwave if needed.
Jess’s Tips
- Use a non stick pan: This helps prevent sticking and makes flipping easier.
- Spread the batter evenly: Swirling the pan creates an even thickness so the omelette cooks through properly.
- Wait for bubbles: Let the omelette cook until small bubbles appear before folding.
- Do not rush the cook time: Folding too early can cause tearing or a mushy centre.
- Eat right away: Chickpea omelettes taste best fresh when fresh and still warm!
Frequently Asked Questions
Yes! This chickpea omelette makes a healthy vegan breakfast or lunch and is packed with protein and fibre.
It has a mild, savoury slightly nutty flavour, similar to a thin pancake or crepe, and takes on the flavour of the fillings and seasonings you add.
This usually means the pan isn’t non stick enough or the omelette hasn’t cooked long enough before folding. Let the edges lift naturally before moving it.
Try These Breakfast Recipes Next
If you tried this Chickpea Flour Omelette or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram, Tiktok and Facebook for even more deliciousness!
Chickpea Flour Omelette
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Pan-Fry
- Cuisine: American
- Diet: Vegan
Description
This Chickpea Flour Omelette is packed with 10 grams of protein and 5 grams of fibre per serving for a healthy egg-free breakfast.
Ingredients
Omelette
- 1/2 cup chickpea flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp turmeric
- 1/2 tsp garlic powder
- 2 tsp nutritional yeast
- 3/4 cups water
- Cooking spray
Filling
- 1/2 tbsp avocado oil
- 2 scallion, chopped
- 1 red bell pepper, chopped
- 2 cups spinach leaves
- salt and pepper to taste
- 1/4 cup vegan cheese (optional)
Instructions
- In a bowl add the chickpea flour, baking powder, salt, turmeric, garlic powder, nutritional yeast and water and mix together until smooth. Set aside.
- Heat 1/2 tbsp avocado oil in a non-stick skillet on medium-high heat, then add the scallion and red pepper and cook for 2-3 minutes. Then add the spinach and cook for about 1 minute, until the spinach is wilted. Season with salt and pepper.
- To cook the omelette, spray an 8-inch non-stick pan with cooking spray on medium-high heat.
- Spoon half of the omelette batter into the pan, using your other hand to swirl the pan in a circular motion, so the batter spreads out evenly on the pan.
- Let cook on medium heat for 2-3 minutes until small bubbles start to form, then add the vegan cheese and half of the vegetable filling to the omelette.
- Fold the omelette in half and let cook an additional 1-2 minutes.
- Serve immediately.
Notes
Nutrition
- Serving Size: 1/2 of the recipe
- Calories: 200
- Sugar: 6.5g
- Fat: 9g
- Carbohydrates: 21g
- Fiber: 5g
- Protein: 10g
I have tried using chickpea flour batter many times to make a cake like texture. However, it sticks to the pan and turns to mush every time. What am I doing wrong?? I’ve sprayed my nonstick pan, I’ve added all the ingredients as listed, but it just doesn’t work.
Any tips?
Hi Becky! So sorry to hear you’re having trouble with your chickpea flour! Have you tried using a different brand? I use the one from Bob’s Red Mill and I’ve never had any problems with it sticking to a pan! Also make sure to let it cook long enough until the edges start to lift naturally from the sides of the pan.
Loved it! I added some mushrooms to mine too. Really filling and tasty.