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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. Pin this Recipe!
Breakfast is the meal of the day where I want to eat a hearty almost meal, but there are always issues. Limited time, not wanting too heavy a meal like a real meal, but still substantial enough, and not a smoothie! Hah. We love savory breakfasts in my house, which range from Chickpea flour pancakes (Chilla), Oats hash, Tofu scrambles, Upma, frittata etc, to quick sandwiches with hummus and leftover veggies, or with panfried tofu + avocado+ tomato + cheese or creamy sauces (hollandaise , ranch), bean quesadillas or stuffed paratha flatbreads (Indian calzone).
Chickpea flour scrambles are another favorite which we make sometimes as an afterthought. I make a chickpea omelet with half the batter and then scramble up the next one, so we have both to share. This scramble is super easy. Cook up some veggies of choice. Add some spices if you wish. Blend up the chickpea flour batter and pour over the veggies. Cook for a few and scramble it up. You can also mix the cooked veggies into the batter and cook the batter on your pancake skillet to make an omelet. Break up the omelet when almost done for a scramble. Use other batters such as the lentil batter from this frittata for variation. You can also use chickpea flour tofu to make the scramble. Oh and I made a video of the recipe too.
More Savory Breakfast options from the blog
- Lentil Asparagus Veggie Frittata
- Broccolini White Bean Chickpea flour Frittata GF
- Fluffy Chickpea flour omelet /pancake GF
- Lentil Mung Bean Omelettes with blackened veggies and havarti. GF
- Chilla / Pudla – Thin Chickpea flour pancakes with Indian spices
- Savory Oats Veggie Turmeric Hash
Yes I made a Video! Choose the quality in settings to watch at high quality 🙂 It is my first attempt at video-ing and wow it takes time to make videos and then hours to edit them! Any video volunteers out there who want to make videos of my recipes? Or just drop me some tips on easy editing software options or any suggestions.
Troubleshoot: If the mixture sticks too much to the skillet, you need to a pancake only skillet or a newer non stick skillet. I use Cuisinart green gourmet PFOA PFOE free pans which work great for the scramble. Cast iron would work well too. Skillets that are often used to make veggie stir frys tend to not work well for batter type dishes like chickpea batter omelets, pancakes, scrambles, as the batter sticks to the pans.
Chickpea Flour Scramble Breakfast Recipe
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
- 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.
Video
Notes
Or break the pancake into small pieces like a scramble. Nutritional values based on one serving
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I thoroughly enjoyed this. It perfectly satisfied my craving for Sunday morning scrambled eggs. You’re such a star, Richa! I don’t know what we vegans would do without you.
Awesome! So glad you loved it!
Wow, that’s a great idea! I’ve had so many tofu scrambles but this is such a great twist on it!
What is gran flour and nutritional yeast? Are there alternative ingredients for these? And also the spice starts end, to give an eggg flavore… Cannot get that here in Italy…
Hi Nicky,
You can use either of chickpea flour or gram flour whichever is available. Nutritional yeast is inactive yeast which adds a cheese like flavor. You can omit that. You can also omit the Indian black salt (which might be available in Indian stores or online).
I am eating this now and love it. I added broccoli and zucchini. Thank you, Richa for offering such flavorful and healthy recipes.
Yay! Awesome!
What a great recipe! I used chickpea flour once before and find it very bitter any advice?
how have you used it? in what kind of recipe? Maybe cook longer. Raw chickpea flour does have a bitter flavor profile which when cooked well gets nutty.
Yummy! Looks wonderful!
Now I REALLY REALLY want to buy chickpea/garbanzo bean flour! UGH, there are just way too many recipes to get creative with them! This looks SO good. I love the color of the veggies and the tips with the kitchenware!
Thank you Cassie. Yes get some chickpea flour!
This looks delicious! Thank you for your pan recommendation!
The video is very informative and vibrant with all the veggie colors and batter =)
wow, another great recipe, I tried the chickpea omelet and it was good, I added spinach and onions to my omelet. so, I am eager to try this version. Thanks
I’ve done scrambled tofu many times and did use chickpea flour in pancakes but this is something new to me! Taking into consideration the amount of protein chickpea flour contain (22.4g/100g) it might be actually a morning alternative worth to try.
This is such a lovely recipe. Chickpea flour is something to to me as well. Thank you, Richa! My daughter is a vegan and loved it!! I’ve made this several times and used different veggies each time. I always double it. A “go-to” recipe in our house.