This chickpea omelet will be a winner at your next brunch. The chickpea batter is light and fluffy, almost like a crêpe, and then you can mix and match the vegetables that you want to put inside of it. This recipe provides you the perfect base to get creative with.

Savory Chickpea Flour Omelet [Vegan, Gluten-Free]



  • 1/2 cup chickpea flour
  • 1/2 cup of purified water
  • 2 teaspoons of coconut oil, divided
  • 1/2 cup of chopped zucchini
  • 1 clove of garlic, minced
  • 1/2 of a jalapeño, diced
  • 1/2 of a shallot, diced
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon chipotle pepper
  • A pinch of salt
  • Freshly ground pepper
  • Avocado slices (optional)
  • Tomato slices (optional)
  • Jalapeño (optional)
  • Red onion (optional)
  • Spring onions (optional)
  • Hot sauce (optional)


  1. Add your flour and water and whisk them well.
  2. Then add the seasonings and whisk it all again; set that aside.
  3. Chop your vegetables.
  4. Add 1 teaspoon of coconut oil to a nonstick sauté pan over medium heat.
  5. Once melted, add your vegetables and sauté them for 4-6 minutes stirring them often. Once cooked, add your vegetables to your pancake batter and stir them in.
  6. Pour the mixture into the pan to cook.