Chickpea Pancake Omelette

I am excited for this post because it incorporates 3 of my favorite things, 1) Chickpeas 2) Pancakes  3) Veggies.

Why do I love chickpeas?

1. For their Nutrition:
   • 1 c of chickpeas contains 15 g of protein & 12 g of fiber
   • 1 c also equals 269 calories & 4 g of fat, none of which is the unhealthy saturated or trans varieties
   • They are a source of 10 different vitamins
2. For their extended uses:
   • You can eat them straight out of a can (rinse them first)
   • You can cook, bake or roast them
   • You can turn it into chickpea flour*, which you can also buy
   • I have used chickpeas in breakfast recipes, salads, lunches/ dinners, & many desserts/ snacks!

*To make your own chickpea flour: Simply place dried chickpeas into your food processor or high speed blender. Pulse several times until the chickpeas are broken down into a fine powder & a flour begins to form. Do not over-process because the flour will turn into a paste – which I also like to use, just not when I am looking to make flour 🙂

• Servings: 2
• Time: 15 minutes
• Difficulty: easy
• Print

Ingredients

Batter:

• 3/4 c chickpea/ garbanzo bean flour (I used Bob’s Redmill)
• 3/4 c + 2 T unsweetened plant-based milk (More if needed; you don’t want the batter to be too thick. Desired consistency of pancake batter)
• 2 tsp apple cider vinegar
• 1 T nutritional yeast/ nooch
• 1/4 tsp Italian zest seasoning (I like Flavor God’s)
• 1/4 tsp garlic powder
• 1/4 tsp turmeric
• 1/4 tsp baking soda
• 1/4 tsp Himalayan salt

Sauteed Veggies:

• 2 T diced red onion
• 3 baby peppers: red, yellow & orange
• Small handful of zoodles / spiralized zucchini
• 2 baby carrots, thinly sliced
• 2 long flat kale leaves, stem removed & torn into pieces
• 4 Brussels sprouts, shredded
• 1/4 of a golden beet, thinly sliced
• 1 T fresh chopped cilantro

Toppings:

• Avocado
• Beet hummus (recipe if Falafel Buddha Bowl post)
• Black bean salsa
• Nooch
• Fresh cilantro
• Sliced Peaches

Directions

1. In a measuring cup, whisk together the chickpea batter. Set aside.
2. In a heated nonstick skillet, saute all veggies on medium heat. Remove & place on a plate.
3. Pour half the batter into the pan like you would a pancake. Add the veggies to one side of the batter.
4. Wait for bubbles to form & the batter to firm up & then gently fold over one side to cook another minute. Cover with a lid, turn off heat, & allow to steam for a few more minutes.
5. Garnish with desired toppings or make a whole bowl out of it! Enjoy 🙂

What veggies would you use?!