Vegan "omelet" or Savory Chickpea Pancake

This is a great recipe for a savory breakfast. It's super easy and adaptable. I like to make this omelet style stuffed with sauteed veggies or cook it like a savory pancake. The seasoning can be changed to your liking; its really good with curry powder. I suggest keeping the nutritional yeast because it adds that nice nutty flavor. Have fun with your chickpea cakes!

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Serves: 1 Time: 20 Minutes

Ingredients:

- 1/4 cup to 1/3 cup Chickpea Flour (Depends how big you want it.)

- 1/3 cup to 1/2 cup Almond Milk or other Plant Milk

- 1/2 Tbsp Nutritional Yeast

- 1/4 tsp Dried or Fresh Oregano

- 1/4 tsp Dried or Fresh Basil

- 1/2 tsp Baking powder

- 1/4 tsp Salt

- 1/4 tsp Garlic Powder

- 1/4 tsp Onion Powder

- 1/4 tsp Cumin

- 1/2 tsp Turmeric

- A Dash of Cayenne

- Sauteed veggies such as Mushrooms, Leafy Greens, Zucchini, Brussel Sprouts, and Onions.

To Serve With

- Sauteed veggies

- Avocado

- Salsa

- Black Beans

- Fruit

Directions

1. Saute veggies and set aside.

2. Heat medium pan to medium-low heat.

3. Mix chickpea flour and spices in a mug or small bowl.

4. Add in almond milk and stir till combined.

5. Pour onto a non-stick or lightly greased pan and spread batter if making an omelet by picking the pan up and rotating it. If making a pancake, admit this step.

6. Cover and let cook until you see bubbles emerging in the center, about 3 minutes.

7. If making a pancake, flip. If making a omelet, place sauteed veggies on one side of the omelet. Then turn the other side on to the veggies, folding your omelet.

8. Let cook for an additional 2 minutes.

9. Serve and enjoy!