Ingredients:

• for the omelet
• 100 grams chickpea flour
• 175 ml unsweetened non-dairy milk (I used almond milk)
• 1/2 tsp turmeric powder
• 1/2 tsp curry powder
• 2 tsp nutritional yeast
• 1 tsp baking powder
• pinch of kala namak (Indian salt)
• black pepper
• splash of balsamic vinegar
• options for stuffing
• chopped onion
• red chili pepper
• green turkish pepper
• mushrooms
• garlic

Preparation:

For the batter:

Whisk the chickpea flour with the non-dairy milk, it should be like a pancake batter (if it is to thick add some water or non-dairy milk) add the vinegar, baking powder and the spices and whisk some more.

If you want to add a stuffing, start by baking them first in a skillet, when they are done pour some batter over it and spread out evenly by turning the skillet in circles. Wait until the edges start to turn “brown”. Make sure the heat is medium to low. Let simmer a few minutes and then try if it is ready to be turned to the other side. Let the other side simmer for a few minutes as well. It is basically like baking pancakes.

Enjoy!

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• serves: 2-3
• preparation time: approx. 15 minutes