Spinach Quinoa Chickpea Omelette. Soyfree Glutenfree Vegan Recipe

St Paddy's Day is coming up and I am trying to come up with some green and some irish options. Lets start off with this green Omelette/Chickpea flour pancake. 

This easy breakfast is full of awesome stuff. Spinach, cooked quinoa and chickpea flour. Add up spices of choices and fill it up with anything, grilled veggies or a potato hash or just serve as is.

Soft, simple and a great start to the day. 


Chickpea flour Omelettes and Frittatas. All Gluten and soy free
Chickpea Flour Veggie Omelette with Spinach, peppers, onion, tomato.
Mom's Chickpea flour Chilla/Pudla with onions and chili
Chickpea Flour Frittata with Almond Feta and veggies.
Frittata with White Beans, Broccolini, carrots, thyme and sundried tomato.

Not a fan of chickpea flour?
Make this Lentil Mung Bean Omelette

Steps:
Blend, chickpea flour, flaxemal, spinach, cooked quinoa and water.



Add the salt and spices and mix in.



Cook at medium heat for 5-7 minutes on each side. 



Serve hot with fillings of choice and ketchup, mustard or Sriracha.



Spinach Quinoa Chickpea Omelette 
Allergen Information: Free of Dairy, egg, corn, soy, yeast, gluten, grain, nut. 

Makes 3 7 inch pancakes . Easily doubled
Ingredients:
1/2 cup chickpea flour
1/2 cup lightly packed spinach
2 Tbsp packed cilantro
1/2 cup cooked quinoa
1 Tbsp flaxmeal
1 cup water
1/4 tsp salt
1/4 tsp each of garlic powder, mustard powder, cumin powder, cayenne powder
a generous pinch of kala namak (black salt)
2 tsp nutritional yeast (optional)
1/2 tsp baking powder
1/2 tsp lemon juice
2 Tbsp finely chopped red onion

Method:
Put everything till lemon juice in a blender and blend until smooth. Add in the onion to the batter. Add other finely chopped veggies or bell peppers to the batter if you like.
Heat a thick bottom girdle at medium heat. When hot, grease with a little oil. Add a 1/2 cup of the batter to the pan. Spread by tilting the pan to all sides. 
Cook 5-7 minutes or until golden, then flip and cook for another 5-6 minutes. 
Serve hot as is, or with ketchup, Sriracha, ranch dressing or other dressing of choice and with roasted veggies or potatoes. I filled mine with potato and bell pepper with indian spices.

Variations: Add other greens. Or remove the greens from the batter and saute and use as filling. You can also use cooked millet or other grains in the batter. 


These omelettes are being shared at Allergy Free Wednesdays.