Chickpea Flour Breakfast Scramble
An easy breakfast scramble that you can keep prepped and ready to go. Mix dry ingredients and store for later use or mix and enjoy for a quick breakfast.
Servings: 2
Calories: 200kcal
Ingredients
- 1/2 cup Chickpea Flour
- 1/2 cup Water
- 1 Tbsp Nutritional Yeast
- 1 Tbsp Ground Flax Seed
- 1/2 tsp Baking Powder
- 1/4 tsp Turmeric
- 1/4 tsp Black Pepper
- 1/8 tsp Indian or Himalayan Black Salt
- 1/4 tsp Paprika
Instructions
- Put all dry ingredients in a small bowl and mix gently.Heat 1/2 tsp oil in a skillet over medium heat. Add mushrooms and sauté just until brown. Add asparagus and cook 1- 2 mins.While vegetables are cooking, slowly add water to dry batter mixture until you have a nice batter that is about the consistency of pancake batter.Pour the chickpea flour batter over the veggies. Cook for 2 minutes or so until the edges start to set. Spread batter over vegetables to create an even distribution. Let cook just until edges are set then you can either scramble up or flip and cook until all batter is cooked and set.When finished, turn off heat and let it set for just 1-2 minutes.
Notes
Serving suggestions:
Top with avocado and salsa. Serve over sliced tomatoes and top with sour cream Can be used for breakfast burritos or as a filling for wraps. Note:
Mix it up with your favorite vegetable combos to make great variation.
Top with avocado and salsa. Serve over sliced tomatoes and top with sour cream Can be used for breakfast burritos or as a filling for wraps. Note:
Mix it up with your favorite vegetable combos to make great variation.
Nutrition
Calories: 200kcal