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Easy peppery Chickpea flour Scramble. Soy-free Breakfast Scramble. Make with lentil flour or lentil batter for variation. Vegan Gluten-free Soyfree Recipe. Pin this Recipe!
Breakfast is the meal of the day where I want to eat a hearty almost meal, but there are always issues. Limited time, not wanting too heavy a meal like a real meal, but still substantial enough, and not a smoothie! Hah. We love savory breakfasts in my house, which range from Chickpea flour pancakes (Chilla), Oats hash, Tofu scrambles, Upma, frittata etc, to quick sandwiches with hummus and leftover veggies, or with panfried tofu + avocado+ tomato + cheese or creamy sauces (hollandaise , ranch), bean quesadillas or stuffed paratha flatbreads (Indian calzone).
Chickpea flour scrambles are another favorite which we make sometimes as an afterthought. I make a chickpea omelet with half the batter and then scramble up the next one, so we have both to share. This scramble is super easy. Cook up some veggies of choice. Add some spices if you wish. Blend up the chickpea flour batter and pour over the veggies. Cook for a few and scramble it up. You can also mix the cooked veggies into the batter and cook the batter on your pancake skillet to make an omelet. Break up the omelet when almost done for a scramble. Use other batters such as the lentil batter from this frittata for variation. You can also use chickpea flour tofu to make the scramble. Oh and I made a video of the recipe too.
More Savory Breakfast options from the blog
- Lentil Asparagus Veggie Frittata
- Broccolini White Bean Chickpea flour Frittata GF
- Fluffy Chickpea flour omelet /pancake GF
- Lentil Mung Bean Omelettes with blackened veggies and havarti. GF
- Chilla / Pudla – Thin Chickpea flour pancakes with Indian spices
- Savory Oats Veggie Turmeric Hash
Yes I made a Video! Choose the quality in settings to watch at high quality 🙂 It is my first attempt at video-ing and wow it takes time to make videos and then hours to edit them! Any video volunteers out there who want to make videos of my recipes? Or just drop me some tips on easy editing software options or any suggestions.
Troubleshoot: If the mixture sticks too much to the skillet, you need to a pancake only skillet or a newer non stick skillet. I use Cuisinart green gourmet PFOA PFOE free pans which work great for the scramble. Cast iron would work well too. Skillets that are often used to make veggie stir frys tend to not work well for batter type dishes like chickpea batter omelets, pancakes, scrambles, as the batter sticks to the pans.
Chickpea Flour Scramble Breakfast Recipe
Ingredients
Chickpea flour batter:
- 1/2 cup chickpea flour, or use 1/2 cup + 1 or 2 Tbsp more besan/gram flour
- 1/2 cup water
- 1 tbsp nutritional yeast
- 1 tbsp flax seed meal
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp turmeric
- 1/4 tsp or less paprika
- 1/8 tsp kala namak, Indian sulphur black salt for the eggy flavor
- generous dash of black pepper
Veggies:
- 1 tsp oil, divided
- 1 clove of garlic
- 1/4 cup chopped onions
- 2 tbsp each of asparagus, green bell pepper, zucchini or other veggies.
- 1/2 green chile
- 2 tbsp chopped red bell pepper , or tomato
- cilantro and black pepper for garnish
Instructions
- Blend all the ingredients under chickpea flour batter and keep aside. You can also use lentil batter from my lentil frittata.
- Heat 1/2 tsp oil in a skillet over medium heat. Add onion and garlic and cook until translucent. 3 mins.
- Add veggies, chile and cook for another 2 mins.
- Add in the red bell pepper or tomato and mix in. At this point you can add in some spices or blends or some chopped greens if you like.
- Pour the chickpea flour batter over the veggies. Cook for 2 minutes or so until the edges start to set. Drizzle 1/2 tsp oil on the edges. Scramble up the mixture and continue to cook. The mixture will get messy and doughy. Scrape the bottom and let it cook undisturbed for 2 mins or so before scrambling again. Continue to cook until the edges start to dry out. Total 4 to 5 minutes depending on your stove and pan.
- Let the doughy mixture sit off heat for 1-2 minutes. Then break into smaller chunks. Sprinkle black pepper very generously. Sprinkle a bit of salt and garnish with cilantro (optional). Serve over multigrain toast or in tacos or burritos.
Video
Notes
Or break the pancake into small pieces like a scramble. Nutritional values based on one serving
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious and easy, I made sure to use a new non-stick pan and had no issues with sticking. Even my sometimes sceptical and hard-to-adopt new foods hubby agreed that this recipe needs to go into our rotation. We’re currently on a quest for new breakfast options. I had a lot of bunching onions from the garden and no asparagus. The vegetables can be adapted based on what’s in the fridge or ready to harvest.
So glad you liked it!
I was skeptical when I mixed the batter because it was so thick but it turned out perfect and delicious. I added vegan cheese to the batter before adding to the pan. Will make again!
yay! glad you enjoyed!
I added extra veggies diced very small. It is an excellent recipe.
yum! great idea
Hi Richa,
Thank you for your gorgeous recipes! They’ve been a lifesaver over the years.
With this particular one, is it possible to use other bean flours like fava or aduki?
I haven’t tried it
My first time making a chickpea flour egg dish. I appreciated all of the options and it’s delicious. I tossed in spinach for one of my veggies and it worked great!
Thanks for the 5 🌟 !!
This recipe is so easy & amazing and has become one of my main things to make for breakfast or dinner.
Yay
Amazing flavour. I found the texture more like bread so fried small rounds in a single egg pan, and served it like roti (or socca as I discovered chickpea and water bread is) with a veggie curry. Can’t post a pic unfortunately but everyone said they looked and tasted fab. Thx v much for sharing – not your first recipe I’ve made and loved.
Awesome
The actual dish tastes good. I made 14 servings (for a few days supply) so I divided the batter and veggies on 3 pans on the stove. My only criticism and warning to others is that the batter sticks on the pots so it is messy and hard to clean afterwards. I used a cast iron and two stainless steel pans. I had to soak pans overnight after cooking this meal.
maybe the heat waS TOo high?
I mention this several times on the post that this batter sticks a lot and you need a really good non stick
Heat was on medium-low on cast iron and medium on stainless steel pans. After soaking overnight, it wasn’t that bad. But yes, a non-stick will make it even better. Delicious dish.