Chickpea Omelette- recipe based on Plant Powered Families recipe

Chickpea Omelete
1 Tbsp tahini (substitute peanut butter)
½ tsp yellow prepared mustard
1 c. unsweetened non-dairy milk

Whisk these together

½ c. chickpea flour
2 Tbsp chia seeds
1 Tbsp nutritional yeast
¼ tsp salt
¼ tsp onion powder
¼ tsp garlic powder
1/8 tsp paprika (mostly for color; you can also use turmeric)

In a medium bowl add tahini and mustard.  Slowly whisk in milk.  Then add the remaining ingredients until incorporated.  Cook like pancakes, making sure it's not still raw dough in the middles. Takes a while. This batter makes about 3 good sized pancakes.  Cook for 5 minutes just under medium heat, covered.  Then flip and cook the other side for about 3 minutes, covered. Tastes so good with salsa! I love to eat it with salsa, diced tomatoes, and diced avocado on top. It hits the spot when you want a not-sweet breakfast and if you’re like me and eggs hurt your tummy.


You could serve this with any of these on the side: sautéed zucchini, mushrooms, tomatoes, peppers, spinach, olives, onions, etc.  

I make this ahead of time by filling lots of sandwich bags with the dry ingredients and storing them in the pantry.  When I want to have this for breakfast then I just whisk together the 3 wet ingredients, add the bag of dry ingredients!