The chickpea flour omelet features thick crepes with a bunch of spices and veggies. This version is fluffed up a bit with flaxmeal and baking powder and when cooked makes a thick omelet which is soft in the middle, with crunchy veggies. It can be loaded with any veggies you choose and makes for not only a great breakfast, but also a delicious addition to school lunches/snack boxes.
You can find chickpea flour (sometimes called garbanzo bean flour, gram flour, or besan) in health food and ethnic food stores. Depending on where you live, you may even find it at major grocery stores. If they have a natural or gluten-free section, sometimes it hides there.
In a bowl, add flaxmeal and warm 1/4 cup water. Whisk and let sit for 5 minutes.
Prep the veggies.
Add the oat flour and mix. Add the salt, spices and 1/4 cup more water and mix.
Mix baking powder in the chickpea flour in another bowl.
Add in the chickpea flour and whisk for half a minute to combine well and to help the batter get airy.
Add the veggies, jalapeno, greens, nutritional yeast and fold in well.
Heat a non stick pan at medium heat and grease a little.
Drop the batter on the hot pan and tap once or twice to spread.
Cover with a lid and cook for 6-7 minutes.
Take lid off, add a few drops of oil on the edges, cook for another 5-7 minutes(depends on the consistency of the batter).
Flip and cook for 5-6 minutes.
Add more greens and/or non dairy cheese, fold and serve with ketchup, toasts and hash browns.
If making a larger batch, or keeping the batter sitting for long, the veggies will leak some moisture into the batter. Check consistency and Whisk a few teaspoons of chickpea flour into the batter to thicken, just before making the next omelet.
(This quantity can also make 2 medium-small omelets. They will cook faster and will be easier to flip)