Chickpea omelets/pancakes

This has been my first time experimenting with chickpea flour and I'm so glad I gave it a try! It's a great way to make protein packed and delicious pancake style meals that are fast, easy, and good for you! They're also gluten free because you're using chickpeas in the place of wheat. These omelets came out really thick because of how packed the batter was with fresh veggies, but if you prefer more of a thin pancake you can easily omit some of the veggies, using less of them or none at all. This recipe is very versatile, as these chunky omelet type pancakes can be modified by using different spices, veggies, or even topped or stopped with a variety of ingredients. The possibilities are endless! This version doesn't take as much like an egg omelet as I imaged it would, it's more like a savory, Indian or middle-eastern inspired type of omelet/pancake. You can modify spices to make it more like a falafel patty or use curry to enhance the Indian flavors. I'm excited to experiment more and post more recipes I come up with in the future! I got this recipe from "But I Could Never Go Vegan", a great cookbook with so many delicious vegan recipes. This version was delicious and really easy. Feel free to get creative and switch it up if you want!




Ingredients:
(for 2 large pancakes or 4 small ones)

1 cup chickpea flour
1 tablespoon nutritional yeast
1 teaspoon black salt (can substitute for regular if you want, but black has more of a sulfury/eggy taste)
1/2 teaspoon cumin
1/2 teaspoon thyme
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/4 teaspoon turmeric
1/8 teaspoon black pepper
1/2 cup water, + 2 tablespoons, divided
1 teaspoon extra virgin olive oil
2 cups sliced mushrooms
2 cups chopped kale or other greens of choice
1/2 cup sun-dried tomatoes (if hard, soak in water until soft and drain)
1/4 cup green onion chopped
olive oil spray

Directions:

In a large bowl combine chick pea flour, nutritional yeast and all of the spices. Mix well and add 1/2 cup of water. Stir until smooth, and add other 2 tablespoons 1 tablespoon at a time if needed to thin the batter a bit. Set aside.



Heat oil in frying pan on medium heat. Add mushrooms and saute for a few minutes. Add kale, sun-dried tomatoes, and green onion and saute until kale is wilted. Remove from heat and combine with chickpea batter in the large bowl.



Clean out frying pan and spray with olive oil. Decide if you'd like 2 large omelets or 4 small. Scoop out 1/4 of the batter for a small omelet or 1/2 for a large. Put the scoopful into your pan and cook for 3-4 minutes on each side, using a flat spatula to flip. Press down once you flipped it over to make sure it's as flat as you can get it.



As you can see the omelets are super thick with all the veggies. For a thinner omelet that you can stuff, or a more pancake like consistency you can experiment with using batter with less or no veggies. Repeat process until all the batter is used. Omelets can be eaten right away or refrigerated and eaten later, cold or heated up in the microwave.