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

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

Instructions

    Cup of Yum
  1. Blend all the ingredients under chickpea flour batter and keep aside. You can also use lentil batter from my lentil frittata.
  2. Heat 1/2 tsp oil in a skillet over medium heat. Add onion and garlic and cook until translucent. 3 mins.
  3. Add veggies, chile and cook for another 2 mins.
  4. 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.
  5. 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.
  6. 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

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

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.