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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.
YUM! All three kids enjoyed, too. Easy to make with ingredients on-hand. Thank you!
I had to chisel it off my non stick pan and the rest was just a gooey mess on top?!? I tried eating it but the texture was just doughy and sticky. Is it because the pan was too hot or didn’t add oil to it?
sorry it didn’t turn out for you. it should have remained on medium heat when adding the batter and Drizzle 1/2 tsp oil on the edges after you add the batter. there’s enough oil that the veggies are cooked in. maybe it was too hot.
It’s the pan. If it isn’t releasing from the pan then it isn’t good non stick anymore. You need a really good non stick or cast iron for chickpea batter based scrambles or pancakes
came together quickly, and i was surprised at how well it held together! the omelette version would be easy to make. this spice blend was simple and delicious, but i’ll experiment.
thank you! you can travel anywhere in the world with spices !!
Unfortunately this was not a hit in our house. I’m wondering if my expectations were off? I was trying to recreate a “just egg” type scramble. This was very much just a dough type scramble and none of my kids (who are NOT picky) would eat it. I ate it with a corn tortilla and salsa, but honestly I don’t think I’ll make again.
Did I do something wrong? Once cooked I was able to
Shape it like cookie dough if that makes sense
Try this one for just egg type of scramble https://fettabbau-trim.today/vegan-omelet-with-mung-bean-egg/%3C/a%3E%3C/p%3E
Chickpea flour can get doughy and pasty pretty easily. You want to cook it till just about coming together and then break it up all really well. The texture is soft when it’s hot but as it cools it does become like cookie dough. Hope this Helps.
I doubled the recipe to make massive, restaurant style omelets. So tasty! Even my husband, who eats eggs thought this was delicious and asked me to add this to our breakfast rotation. Also a great way to use up those random veggies before they go bad. Thank you, Richa!
I’m so glad everyone enjoyed this recipe! 🙂
Do you think this could be made into waffles?
Absolutely! you could reduce the amount of veggies if desired or my lentil veggie frittata would work just as well: Lentil Veggie Asparagus Frittata
What a great surprise! I bought chickpea flour since there is no other flour available, then decided to test cooking with it by making this recipe. The result was delicious and easy. I must have the right kind of pan because there was no sticking. Since we like extra spicy flavors, I added Cortido Kraut from this company (https://www.bluebusfoods.com/products) and sriracha at the table. Yum!! Endless possibilities here.
I make this on those weekend mornings as I like cutting up the veggies while sipping a cup of hot coffee. It is a delicious breakfast and great start to the day. Black salt powder, which Vegan Richa uses in her Tofu Eggless Salad, has been a great addition to my spice rack. This is also great with a package of frozen mixed veggies that can be a time saver if you’re in a hurry.
aweesome
Made this for breakfast this morning and loved it! I was looking for an alternative to my usual oatmeal or tofu scramble. I’ll be making this again soon. Thank you for your recipes!
awesome!
I love this recipe! I was wondering if I could make the batter ahead of time and kee extra in my fridge? Do you have any idea how long that would be good for? Thank you so much!!
3 days