This post contains affiliate links. Please see our disclosure policy.
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’m not fully vegan, but love this recipe because it helps me limit my egg consumption so I can afford to stick to locally raised, small farm eggs. In the past I’ve eaten two eggs a day, so sometimes I do one egg with the chickpea scramble (or I sometimes even just leave it as a pancake) and it goes really well together. I also love this for camping since I can make the batter ahead of time and it won’t spoil.
hi there. how do I blend the chickpea flour batter? With a wooden spoon or electric hand mixer? thank you.
either one is fine or a whisk works well
I just added mine to a jar and shook it! Came out great.
wow, i have to admit i was skeptical, but i had a lot of chick pea flour. it turned out great. i used chia seeds for the egg replacer. thank you!
excellent!
Just made this and it was delicious!! I just replaced the oil with water (I like to cook oil-free) and I left out the Nutritional Yeast (since it’s literally just msg). And it turned out great! Thanks Richa!
Glad you enjoyed it!!
Easy and delicious!
❤️❤️
this is amazing! i am looking for a substitute for the nutritional yeast going forward – any suggestions? i discovered nooch is basically msg so it can cause headaches in a lot of people, thus the search for alternatives 🙂
Yes it can. I’ve started avoiding it as well. Use a tsp of miso
Hi! My family loves this recipe, but no matter what pan I look this in, it becomes a mushy mess and sticks to the pan and doesn’t become like a scramble. I’ve tried everything…I remember it coming out perfectly the first time I made this, I have no idea what I’m doing wrong ☹️
thanks. oh no! make sure that the pan is heated before you add the oil & I hope that helps. every pan is different & sometimes some of them stick no matter what.
Absolutely amazing!! The best vegan breakfast scramble I have ever made! The melding of flavors is sublime and the almost crunchy texture lends to a very satisfying dish. Definitely bookmarking this one!!
Awesome
Hello! I tried the recipe as it was written. Once I added the water to the dry mixture it turned into a almost “dough” like. Like it clumped up as if it wasn’t enough water. Do you think I am not using good quality chickpea flour? And thoughts or suggestions you can share?
Oh no! Sorry that it didn’t turn out for you.. it’s possible if it was a lower quality or if it’s not that fresh or kept airtight it could do that especially if not blended well, so blend for a little bit longer – also you can sift it to remove any lumps.
Maybe it wasn’t chickpea flour?
Would ground chia seeds be a suitable substitute for the flax seed meal? I don’t care for the taste of flax. thanks!
yes as they are similar in this application
Just awesome! Tofu scramble isn’t bad but it takes a LOT of flavoring and it is not my favorite texture on Earth. This chickpea flour scramble came out so delicious. I skipped the nooch and added some vegan cheese instead. I added lots of flavor with spices, herbs and the sulphury-salt you mentioned (which is really such a nice touch with scrambles). It came out flavorful and with all the veggies inside it had a great texture.
I will definitely be returning to this recipe. With some spelt toast and fruit this would be a wonderful breakfast. Last night I had a big serving for dinner! All in all, thank you for the recipe. Im saving this in my stash!
noochi boochies! i love brekkie for dinner