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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.
Woke up with a headache and empty stomach. I havent made time for cooking lately and almost didn’t make this, thinking it’s probably complicated. Glad I did. Mushrooms bell peppers and onions. Super yummy breakfast. I always prefer savory recipes. Thanks!
awesome!
Just made this in my cast iron with spinach, corn and leftover spanish rice. YUM YUM YUM! Will definitely make this again many times!
yay!
Could hardly get through this post with ALL the freaking ads. I understand you need to make$, but this feels like too much.
I am so sorry Gina. I have asked the ad service to limit the ads to 2 or 3 depending on the lenght of the post, so there shouldnt be any more than that. Can you send me screenshots of how many ads you see? you can email them or send them to me on my facebook page.
Wow! This was surprisingly delicious! I was looking for a healthy plant based alternative to oatmeal and decided to give this a try. I followed the instructions to the letter and must say from the way it looked I was a little afraid to try it. Boy was I surprised! My taste buds were doing a happy dance! I look forward to sharing this with my husband and children:-)
yay!
Thank you for sharing a delicious recipe. I’m excited to try your other ones as well.
Legit speechless, that hickpea flour scramble recipe looks unreal! Definitely I will make it on the weekend for my family.
Could you substitute the chickpea flour for almond, coconut or miller flour?
Thank you!
nope, those flours have a very different outcomme when heated as a batter
Okay, so I love this recipe. I’ve made it twice a day for three days in a row as I am pregnant and can’t get enough of it.
The only problem I have with it is that I tend to get a gooey much no matter what I do. I cooked it in a cast iron skillet on an induction plate. Any ideas what I’m doing wrong? It is nothing like the result in the video!
I’ll still eat it again and again…
maybe make the chickpea flour tofu and scramble it. https://fettabbau-trim.today/2016/04/chickpea-flour-tofu.html%3C/a%3E%3C/p%3E
Love this first Vegan Richa recipe I’ve tried! I’ve been curious about using chickpea flour and this was the perfect opportunity. What a fantastic and easy plant based substitute for eggs! I’ve made a chick pea scramble with cooked mashed chickpeas, but this was even better texturally with an uncanny resemblance to the texture of eggs! If you have a non stick skillet use it, I used a cast iron skillet and had to scrape off the mixture that got stuck to the bottom of the pan using a metal spatula. Even with cooking eggs in a cast iron skillet though, if you saute the veggies first, it is hard to get a completely non stick surface in cast iron. The solution may be to cook the veggies in another pan and just start with a hot oiled surface to cook the scramble and add the cooked veggies in as the “egg” is setting up. I doubled the recipe so I would have enough ingredients to make at least 4 breakfast burritos with some oven roasted and spiced cubed sweet potatoes…I really wish I had tripled the recipe but I know for next time that this is a winner. I did not have the Indian Spice called for in the recipe, but I loved how it turned out just the way it did. I used all of the other recommended spices.
Exactly. The texture is amazing. And with the Indian sulphur salt (kala namak), the egg flavor gets stronger. It doesnt work well on a cast iron for sure. I use my new-ish non stick for this.
You can make this chickpea tofu https://fettabbau-trim.today/2016/04/chickpea-flour-tofu.html%3C/a%3E and crumble it in into the veggies. The heat will soften the tofu into a similar texture.
I have a huge bag of chickpea flour that I’m trying to use, and found this recipe. It turned out really good! Great alternative to tofu scramble, and almost identical too.
Thats awesome!!
I haven’t had scrambled for about , well decades! And to have a double bonus with the suggestion of lentil flour is wonderful. (My 2 favourite, cheap and nutritious flours)