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 (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
Or break the pancake into small pieces like a scramble. Nutritional values based on one serving
Nutrition
Erika
YUM! All three kids enjoyed, too. Easy to make with ingredients on-hand. Thank you!
Warren
I had to chisel it off my non stick pan and the rest was just a gooey mess on top?!? I tried eating it but the texture was just doughy and sticky. Is it because the pan was too hot or didn’t add oil to it?
Vegan Richa Support
sorry it didn’t turn out for you. it should have remained on medium heat when adding the batter and Drizzle 1/2 tsp oil on the edges after you add the batter. there’s enough oil that the veggies are cooked in. maybe it was too hot.
Richa
It’s the pan. If it isn’t releasing from the pan then it isn’t good non stick anymore. You need a really good non stick or cast iron for chickpea batter based scrambles or pancakes
tricia g.
came together quickly, and i was surprised at how well it held together! the omelette version would be easy to make. this spice blend was simple and delicious, but i’ll experiment.
Vegan Richa Support
thank you! you can travel anywhere in the world with spices !!
Luisa
Unfortunately this was not a hit in our house. I’m wondering if my expectations were off? I was trying to recreate a “just egg” type scramble. This was very much just a dough type scramble and none of my kids (who are NOT picky) would eat it. I ate it with a corn tortilla and salsa, but honestly I don’t think I’ll make again.
Did I do something wrong? Once cooked I was able to
Shape it like cookie dough if that makes sense
Richa
Try this one for just egg type of scramble https://www.veganricha.com/vegan-omelet-with-mung-bean-egg/
Chickpea flour can get doughy and pasty pretty easily. You want to cook it till just about coming together and then break it up all really well. The texture is soft when it’s hot but as it cools it does become like cookie dough. Hope this Helps.
BK
I doubled the recipe to make massive, restaurant style omelets. So tasty! Even my husband, who eats eggs thought this was delicious and asked me to add this to our breakfast rotation. Also a great way to use up those random veggies before they go bad. Thank you, Richa!
Vegan Richa Support
I’m so glad everyone enjoyed this recipe! 🙂
Kris
Do you think this could be made into waffles?
Vegan Richa Support
Absolutely! you could reduce the amount of veggies if desired or my lentil veggie frittata would work just as well: Lentil Veggie Asparagus Frittata
Karen
What a great surprise! I bought chickpea flour since there is no other flour available, then decided to test cooking with it by making this recipe. The result was delicious and easy. I must have the right kind of pan because there was no sticking. Since we like extra spicy flavors, I added Cortido Kraut from this company (https://www.bluebusfoods.com/products) and sriracha at the table. Yum!! Endless possibilities here.
Roger Underhill
I make this on those weekend mornings as I like cutting up the veggies while sipping a cup of hot coffee. It is a delicious breakfast and great start to the day. Black salt powder, which Vegan Richa uses in her Tofu Eggless Salad, has been a great addition to my spice rack. This is also great with a package of frozen mixed veggies that can be a time saver if you’re in a hurry.
Richa
aweesome
Julie
Made this for breakfast this morning and loved it! I was looking for an alternative to my usual oatmeal or tofu scramble. I’ll be making this again soon. Thank you for your recipes!
Richa
awesome!
Claire
I love this recipe! I was wondering if I could make the batter ahead of time and kee extra in my fridge? Do you have any idea how long that would be good for? Thank you so much!!
Richa
3 days
Megan Crow
Woke up with a headache and empty stomach. I havent made time for cooking lately and almost didn’t make this, thinking it’s probably complicated. Glad I did. Mushrooms bell peppers and onions. Super yummy breakfast. I always prefer savory recipes. Thanks!
Richa
awesome!
Anna
Just made this in my cast iron with spinach, corn and leftover spanish rice. YUM YUM YUM! Will definitely make this again many times!
Richa
yay!
Gina
Could hardly get through this post with ALL the freaking ads. I understand you need to make$, but this feels like too much.
Richa
I am so sorry Gina. I have asked the ad service to limit the ads to 2 or 3 depending on the lenght of the post, so there shouldnt be any more than that. Can you send me screenshots of how many ads you see? you can email them or send them to me on my facebook page.
Caprice
Wow! This was surprisingly delicious! I was looking for a healthy plant based alternative to oatmeal and decided to give this a try. I followed the instructions to the letter and must say from the way it looked I was a little afraid to try it. Boy was I surprised! My taste buds were doing a happy dance! I look forward to sharing this with my husband and children:-)
Richa
yay!
Caprice
Thank you for sharing a delicious recipe. I’m excited to try your other ones as well.
Julia Stearns @ Healthirony
Legit speechless, that hickpea flour scramble recipe looks unreal! Definitely I will make it on the weekend for my family.
Kim
Could you substitute the chickpea flour for almond, coconut or miller flour?
Thank you!
Richa
nope, those flours have a very different outcomme when heated as a batter
Polly
Okay, so I love this recipe. I’ve made it twice a day for three days in a row as I am pregnant and can’t get enough of it.
The only problem I have with it is that I tend to get a gooey much no matter what I do. I cooked it in a cast iron skillet on an induction plate. Any ideas what I’m doing wrong? It is nothing like the result in the video!
I’ll still eat it again and again…
Richa
maybe make the chickpea flour tofu and scramble it. https://www.veganricha.com/2016/04/chickpea-flour-tofu.html
Mrs E.
Love this first Vegan Richa recipe I’ve tried! I’ve been curious about using chickpea flour and this was the perfect opportunity. What a fantastic and easy plant based substitute for eggs! I’ve made a chick pea scramble with cooked mashed chickpeas, but this was even better texturally with an uncanny resemblance to the texture of eggs! If you have a non stick skillet use it, I used a cast iron skillet and had to scrape off the mixture that got stuck to the bottom of the pan using a metal spatula. Even with cooking eggs in a cast iron skillet though, if you saute the veggies first, it is hard to get a completely non stick surface in cast iron. The solution may be to cook the veggies in another pan and just start with a hot oiled surface to cook the scramble and add the cooked veggies in as the “egg” is setting up. I doubled the recipe so I would have enough ingredients to make at least 4 breakfast burritos with some oven roasted and spiced cubed sweet potatoes…I really wish I had tripled the recipe but I know for next time that this is a winner. I did not have the Indian Spice called for in the recipe, but I loved how it turned out just the way it did. I used all of the other recommended spices.
Richa
Exactly. The texture is amazing. And with the Indian sulphur salt (kala namak), the egg flavor gets stronger. It doesnt work well on a cast iron for sure. I use my new-ish non stick for this.
You can make this chickpea tofu https://www.veganricha.com/2016/04/chickpea-flour-tofu.html and crumble it in into the veggies. The heat will soften the tofu into a similar texture.
Evan
I have a huge bag of chickpea flour that I’m trying to use, and found this recipe. It turned out really good! Great alternative to tofu scramble, and almost identical too.
Richa
Thats awesome!!
Pongodhall
I haven’t had scrambled for about , well decades! And to have a double bonus with the suggestion of lentil flour is wonderful. (My 2 favourite, cheap and nutritious flours)
Linda
Sorry if this is posting twice but I love this scramble! I’m wondering if you think it would work as a quiche or in a casserole.
Richa
yes, add lightly cooked vegetables and mix in the batter. you might need double batter for a pie dish. Pour and even it out. Bake until the center is not liquid. Brush olive oil on top in the last 2 minutes to crisp the top and keep the inside moist.
Linda
This turned out great! I doubled the recipe as you suggested and added in broccoli, spinach, and tomatoes. I also added in a thin pie crust which a pre-baked a bit. My whole family loved it (even the non-vegans!).
Linda
I think this is the best vegan scramble I’ve had! Do you think that this recipe could work in a quiche or casserole?
Vasuki
Richa! Your site has become a “Geeta” for me , as I have started a journey into no grain diet.
Love you some much.
Richa
I am so happy to hear that. Thank you!
Tania
Hi Richa,
Thank you for this and all of your other amazing recipes! I haven’t tried this one yet, but when i’ve used chickpea flour to make quiche in the past, the resulting texture is always more paste-like. I’m confused because other people say that the texture is light, fluffy and egg-like. So I’m not sure if I’m doing something wrong or if I’m just expecting too much? Are there different types of chickpea flour? Could it be that I’m using the wrong one?
Thanks again!
Tania
Richa
it depends on the recipe, the ratio of liquid to flour and how it is used.In the scramble, it gels up a bit and after being taking off heat, it sets to stiff scramble state in a minute or so. If there is less liquid in the quiche, then the mixture will eventually set into a stiff jelly like state. Usually a quiche might have tofu or other ingredients which might keep it more pasty.
Neeta Renner
Well, I had to quadruple this recipe, two nights in a row! You are a genius, Richa, seriously.
This.is.incredible. Make it, now!!!
Carol
Made this today. Completely awesome! yum! I am not vegan, but get tired of eggs and even though I love tofu scramble they don’t love me, lol. this is so good. thank you!
Robert
Do you know if this dish could be prepared in the microwave instead? I find the microwave is a real time saver for preparing breakfasts in the morning when I am always rushed.
Richa
i haven’t tried a scramble in the microwave. you can make it into a mini frittata. add the veggies + batter in a small ramekin and microwave for a minute.
Carollyn
Unless I missed it, nutrition data please!! How many calories, how much protein!? Thanks.
Richa
I don’t have nutrition data on the site right now Carollyn. I might hire someone to add it in the future. Or find volunteers to help 🙂
Bethany Mehta
I made this today and was impressed. I will be making it again in the future! Thanks for the recipe.
Colleen
I was googling a smoothie idea and a picture of this recipe popped up. After reading it I knew I had to try it! Ever since I started using aquafaba in my baked goods I have wondered if it could also be used to make an omelette. ( I was always afraid to try though. I’m sure it would be a runny mess. ) Leave it to you to come up with a wonderful recipe using chickpea flour!
This scramble was really delicious, and I’m so happy it has healthy protein and fiber. Thank you for taking the time and effort to make a video also. It helped me know my batter was too thick so I added some vegetable stock until it looked like yours. I added a ton of all my favorite veggies, and since I didn’t have the Indian spice, I used smoked paprika , dashes of Cayenne pepper and chili powder, along with onion and garlic powder, salt and pepper. So dang tasty! Even my non-vegan, picky husband said it was delicious. Many thanks for sharing this terrific recipe, Richa!
Richa
Awesome! so glad you loved it!
SherryM
I just made this for breakfast and it is absolutely delicious! Thank you for all of your wonderful recipes.
Krishna
Hi Richa! This recipe looks amazing! Do think the batter would stay good if I prepped a few days worth at once and kept it in the fridge for about a week?
Richa
a week would be too long. I would keep it for not longer than 3 days. Chop the veggies and store them as well.
Anne
This recipe was awesome! My daughter is a vegan and we are always on the lookout for recipes and this one is a new “go-to.” I always double it:) Thank you, Richa! Love your Instagram and website.
Richa
Yay! so glad you both love it!
Muchi
I thoroughly enjoyed this. It perfectly satisfied my craving for Sunday morning scrambled eggs. You’re such a star, Richa! I don’t know what we vegans would do without you.
Richa
Awesome! So glad you loved it!
Mary Ellen @ VNutrition
Wow, that’s a great idea! I’ve had so many tofu scrambles but this is such a great twist on it!
Nicky
What is gran flour and nutritional yeast? Are there alternative ingredients for these? And also the spice starts end, to give an eggg flavore… Cannot get that here in Italy…
Richa
Hi Nicky,
You can use either of chickpea flour or gram flour whichever is available. Nutritional yeast is inactive yeast which adds a cheese like flavor. You can omit that. You can also omit the Indian black salt (which might be available in Indian stores or online).
Sandy
I am eating this now and love it. I added broccoli and zucchini. Thank you, Richa for offering such flavorful and healthy recipes.
Richa
Yay! Awesome!
Sandra Castellar
What a great recipe! I used chickpea flour once before and find it very bitter any advice?
Richa
how have you used it? in what kind of recipe? Maybe cook longer. Raw chickpea flour does have a bitter flavor profile which when cooked well gets nutty.
Arthur in the Garden!
Yummy! Looks wonderful!
Cassie Autumn Tran
Now I REALLY REALLY want to buy chickpea/garbanzo bean flour! UGH, there are just way too many recipes to get creative with them! This looks SO good. I love the color of the veggies and the tips with the kitchenware!
Richa
Thank you Cassie. Yes get some chickpea flour!
IR
This looks delicious! Thank you for your pan recommendation!
The video is very informative and vibrant with all the veggie colors and batter =)
Renee
wow, another great recipe, I tried the chickpea omelet and it was good, I added spinach and onions to my omelet. so, I am eager to try this version. Thanks
Kate | HappyForks.com
I’ve done scrambled tofu many times and did use chickpea flour in pancakes but this is something new to me! Taking into consideration the amount of protein chickpea flour contain (22.4g/100g) it might be actually a morning alternative worth to try.
Anne
This is such a lovely recipe. Chickpea flour is something to to me as well. Thank you, Richa! My daughter is a vegan and loved it!! I’ve made this several times and used different veggies each time. I always double it. A “go-to” recipe in our house.