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4.83 from 45 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 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: fusion
Servings: 2
Author: Vegan Richa

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
US Customary - Metric

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

Serving: 1g | Calories: 200kcal | Carbohydrates: 25g | Protein: 10g | Fat: 6g | Sodium: 355mg | Potassium: 575mg | Fiber: 6g | Sugar: 5g | Vitamin A: 545IU | Vitamin C: 16mg | Calcium: 81mg | Iron: 2.5mg