Chickpea Flour Scramble

Name: Chickpea Flour Scramble Breakfast Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 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; 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

April 18, 2016 By Richa 82 Comments

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!

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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

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.

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4.79 from 28 votes

Chickpea Flour Scramble Breakfast Recipe

Easy peppery Chickpea flour Scramble. Soy-free Breakfast Scramble. Make with lentil flour or lentil batter for variation. Vegan Gluten-free Soyfree Recipe. When doubling the recipe, use a tbsp or so less water.

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Breakfast

Cuisine: fusion

Servings: 2

Calories: 200kcal

Author: Vegan Richa

Ingredients

Chickpea flour batter:

1/2 cup (60 g) chickpea flour or use 1/2 cup + 1 or 2 Tbsp more besan/gram flour
1/2 cup (125 ml) water
1 tbsp nutritional yeast
1 tbsp flax seed meal
1/2 tsp (0.5 tsp) baking powder
1/4 tsp (0.25 tsp) salt
1/4 tsp (0.25 tsp) turmeric
1/4 tsp (0.25 tsp) or less paprika
1/8 tsp (0.13 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 (40 g) chopped onions
2 tbsp each of asparagus green bell pepper, zucchini or other veggies.
1/2 (0.5 ) 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

Make this into an omelet: Cook the veggies and mix into the chickpea flour batter. Heat your pancake skillet over medium heat. Add oil, spread and add the chickpea flour batter. Cook until set ( 4 to 6 minutes), flip and cook a few minutes longer.
Or break the pancake into small pieces like a scramble.

Nutritional values based on one serving

Nutrition

Nutrition Facts

Chickpea Flour Scramble Breakfast Recipe

Amount Per Serving (1 g)

Calories 200 Calories from Fat 54

% Daily Value*

Fat 6g9%

Sodium 355mg15%

Potassium 575mg16%

Carbohydrates 25g8%

Fiber 6g25%

Sugar 5g6%

Protein 10g20%

Vitamin A 545IU11%

Vitamin C 16mg19%

Calcium 81mg8%

Iron 2.5mg14%

* Percent Daily Values are based on a 2000 calorie diet.

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