The BEST Chickpea Flour Scramble
These are the best vegan scrambled eggs made with chickpea flour! A great egg-free alternative that's also gluten-free, high in protein and can be made in just 15 minutes!
Servings 2
Calories 138kcal
Equipment
- Stovetop
Ingredients
- ½ cup chickpea flour
- ½ cup water
- ¼ tsp turmeric powder
- ½ tsp smoked paprika
- 1 tsp garlic powder
- 1-2 tbsp nutritional yeast optional
- ⅛ tsp salt and black pepper each
- ¼ tsp kala namak
Instructions
- Add all ingredients except the Kala Namak to a mixing bowl and whisk to combine. The mixture should have a similar consistency to pancake batter.
- In a non-stick pan over medium heat, add 1 tablespoon of oil, when warm add the batter. Stir often, cooking for 5-6 minutes until the batter starts to resemble scrambled eggs. To have it cook more evenly, after stirring it around, flatten it out.
- Once cooked, turn off the heat and fold in the Kala Namak. Remove from heat and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to a week.
Make sure to not add the Kala Namak until last in order to preserve the egg-like flavor from cooking off.
The batter is very sticky so I recommend using a non-stick pan and using oil to help prevent sticking.
Nutrition
Calories: 138kcal | Carbohydrates: 20g | Protein: 9g | Fat: 2g | Saturated Fat: 1g | Sodium: 169mg | Potassium: 347mg | Fiber: 4g | Sugar: 3g | Vitamin A: 246IU | Calcium: 14mg | Iron: 2mg