Nom-lettes
In my pre-vegan life, I used to eat an omelette every weekend. I still take brunch seriously, but now I enjoy tofu scramble or vegan pancakes. But I really missed omelettes. Enter chickpea flour. It’s eggy, it’s protein-y, and when you mix it with liquid, you get a nice batter you can make crepe-y, pancake-y things with. I find this recipe works best if you make small pancake- sized nomelettes, so I like to stack ‘em and eat ‘em like pancakes. You can mix in anything you want into the batter. Peppers, onions, vegan bacon, or my favorite… spinach and garlic!
Ingredients
- 1 tablespooon coconut oil
- 3 cups fresh spinach
- 2 cloves garlic, minced
- 1 1/2 cups chickpea flour
- 1 cup almond milk
- 1 cup water
- 1/4 cup nutritional yeast
- 1/2 teaspoon salt
- 1/2 teaspoon turmeric
Directions
- In a nonstick frying pan, heat 1/2 tablespoon oil over medium heat. Cook the garlic and the spinach in the pan for 2-3 minutes, until the spinach is wilted. Turn off the heat.
- In a mixing bowl, mix together the chickpea flour, almond milk, water, nutritional yeast, salt, and tumeric. Stir well. Add the garlic and spinach to the batter.
- Wipe the frying pan clean, add a little more coconut oil to the pan, and ladle 1/2 cup batter into the pan, like when making pancakes.
- Let cook for 3-4 minutes on one side, then flip with a spatula, and cook for 2-3 more minutes. Repeat with the rest of the batter.
- Serve warm. I like to eat these with a drizzle of tahini or sriracha on top. My husband likes to eat them the same way he used to eat his omelettes… with ketchup!
If you give this recipe a try, take a photo and tag #crueltyfreefamily and/or #pleasepassthepeace. We are so excited to see your recreations!
