Chickpea Flour Scramble Breakfast Recipe

Name: Chickpea Flour Scramble Breakfast Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 serving
Ingredients: 1/2 cup chickpea 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; generous dash of black pepper; 1 tsp oil; 1 clove of garlic; 1/4 cup chopped onions; 2 tbsp each of asparagus; 1/2 green chile; 2 tbsp chopped red bell pepper; cilantro and black pepper for garnish

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4.8

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Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
2
Calories
200 kcal
Course
Breakfast
Cuisine
Fusion

Chickpea Flour Scramble Breakfast Recipe

Danielle Hudson

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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. When doubling the recipe, use a tbsp or so less water.

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Ingredients

Servings

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

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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.

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 Information

Show Details

Serving 1g Calories 200kcal (10%) Carbohydrates 25g (8%) Protein 10g (20%) Fat 6g (9%) Sodium 355mg (15%) Potassium 575mg (16%) Fiber 6g (24%) Sugar 5g (10%) Vitamin A 545IU (11%) Vitamin C 16mg (18%) Calcium 81mg (8%) Iron 2.5mg (14%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 200 kcal

% Daily Value*

Serving	1g
Calories	200kcal	10%
Carbohydrates	25g	8%
Protein	10g	20%
Fat	6g	9%
Sodium	355mg	15%
Potassium	575mg	12%
Fiber	6g	24%
Sugar	5g	10%
Vitamin A	545IU	11%
Vitamin C	16mg	18%
Calcium	81mg	8%
Iron	2.5mg	14%