Spinach Chickpea Omelets

• Vegan
• Gluten free

• Produce

  • 1 tsp Garlic powder
  • 3 cups Spinach, loosely-packed

• Baking & Spices

  • 2 tsp Baking powder
  • 2 cups Chickpea flour
  • 3 tbsp Flax meal
  • 1/2 cup Nutritional yeast
  • 1/2 tsp Sea salt
  • 2 tsp Turmeric

• Liquids

  • 1 Water

Found on mywholefoodlife.com

Description

Ingredients

• 2 cups chickpea flour
• 1/2 cup nutritional yeast
• 3 T flax meal
• 2 tsp baking powder
• 2 tsp turmeric
• 1 tsp garlic powder
• 1/2 tsp sea salt
• 3-4 cups loosely packed spinach
• Water

Directions

• In a large bowl , combine all the dry ingredients, except the spinach. Mix well.
• Chop the spinach up fine.
• Heat a large saute pan on medium heat.
• In a small bowl, combine 1/3 cup of the dry mixture and a scant 1/3 cup water. Whisk that together. If you want an omelet, make the batter a little thinner with more water. If you want a pancake consistency, make the batter a little thicker.
• Add a little amount of spinach into the bowl with the batter. Pour the mixture into the saucepan and cook. These cook like a pancake, so when you see the mixture bubble, you know its time to flip to the other side and cook for another minute.
• Repeat these steps until all the omelets are done.
• Store these in the fridge. They should last a couple weeks that way. They can also be frozen.