Looking for a plant based egg alternative? This Fluffy Chickpea Omelette recipe will definitely blow your mind! This Fluffy Chickpea Omelette is ready in just about 10 minutes and is made out of nourishing ingredients.

It’s also a great alternative to tofu scramble. I mean don’t get me wrong, I think we all appreciate a good tofu scramble. But I would totally lie if I would be saying that I don’t want to mix it up from time to time. So this Chickpea Omlette is a great choice if you are craving a plant based breakfast. This recipe is naturally gluten free and of course it is dairy free as well.

Ingredients you will need for this Vegan Omelette

Chickpea flour

Chickpea flour is a pulse flour made from a variety of ground chickpeas. It may be made from Bengal gram (the smaller Indian desi chickpeas) or Garbanzo beans. Chickpea flour provides a really fluffy texture and is also naturally gluten free.

Nutritional yeast

Nutritional yeast or Nooch is a basic staple in my pantry. It has a natural nutty and cheesy flavor and multiple nutritional benefits. Yeast is a single-celled fungus which feeds on sugar (carbohydrates). Nutritional yeast refers to varieties specifically grown for human consumption. Regularly, it’s made from a strain of Saccharomyces cerevisiae. Unlike living brewer’s yeast and baker’s yeast nutritional yeast has been deactivated (killed). Nutritional yeast has multiple health benefits like providing a rich amount of B vitamins and minerals as well as being high in complete protein. 

Plant based milk

I personally used soy milk for this recipe because I thought that it was the best fit. However, feel free to use any plant based milk that you have on hand. Just make sure that it’s not sweet.

Turmeric

Turmeric is a member of the ginger family. It is commonly used as a spice, but it is also known for its medicinal purposes. It is thought to benefit heart and brain health. For this recipe it helps adding a bit of color and also provides some nutritional benefits.

Black salt

This is one of the key ingredients for this recipe. Black salt or Kala Namak does add an eggy flavor to this dish. Kala Namak is an Indian black salt that comes from the Himalayan rocks. Due to its high sulfur content, it’s perfect for all dishes that profit from an “eggy” taste and smell.

Pepper & Garlic Powder

Adds more flavor to the vegan omelette.

Veggies

You can kind of use any veggies you want here. I used red onions, garlic and mushrooms. However feel free to mix it up.

This recipe is:

• Vegan and vegetarian friendly
• Gluten free
• Dairy free
• Healthy
• Nutritious
• Wholesome
• Nourishing
• Delicious

If you enjoyed this recipe you might also like some of my other sweet breakfast recipes too:

• Summer Spinach Banana Smoothie Bowl
• Healthy Matcha Mango Pancakes
• Vegan French Toast

If you prefer savory breakfast you might want to try out this delicious Sweet Potato Chickpea Hash recipe! It tastes absolutely amazing and is good for you too! And let’s be honest, who doesn’t love a wholesome breakfast bowl, am I right?

Finally, if you make this Fluffy Chickpea Omelette at home, make sure to tag me on Instagram @aboutannella! I love to see your recreations! For more inspiration you can follow my Pinterest Account.

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Fluffy Chickpea Omelette

Looking for a plant based egg alternative? This Fluffy Chickpea Omelette is ready in just about 10 minutes and is made out of nourishing ingredients.

Course Breakfast

Cuisine Gluten-free, Vegan

Keyword Chickpea, Omelette

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Yield 1 serving

Ingredients

For the Chickpea Omelette

• 1/2 cup Chickpea Flour
• 2 tbsp Nutritional Yeast
• 1 tsp Black Salt
• 1/2 tsp Pepper
• 1 tsp Garlic Powder
• 1 tsp Turmeric
• 3/4 cup Plant Based Milk
• 2 tbsp Olive Oil

For the Veggies

• 1 whole Red Onion
• 1 Garlic Clove
• 1/2 cup Mushrooms
• 1 handful Cherry Tomatoes
• 1 tbsp Spring Onions (Optional)

Instructions

• In a large bowl, combine the Chickpea Flour, Nutritional Yeast, Black Salt, Pepper, Garlic Powder and Turmeric. Whisk well.
• In the same bowl, pour in the Plant Based Milk. Mix well and set aside.
• Next, dice the Red Onion and mince the Garlic. Slice Mushrooms as well as Cherry Tomatoes.
• In a skillet over medium heat, add in the instructed Olive Oil. Make sure the pan is fully coated. Next, pour in the chickpea batter. Cook for about 3-4 minutes or until the batter starts to form bubbles. Flip, then cook for additional 2-3 minutes. Transfer to a plate.
• Next, add in the prepared veggies to the pan. Add in a splash of water or a little bit more oil, if needed. Cook until tender.
• Add the veggies onto the prepared omelette and fold the omelette over. Garnish it with Spring Onions and serve with Ketchup, Bread and Mashed Avocado.

Breakfast over everything! Literally, I am the kind of person who could eat breakfast all day! These decadent Healthy Matcha Mango Pancakes taste amazing, are full of antioxidants and wholesome ingredients! They are refined sugar and gluten free and can be at your table in just about 30 minutes.

These Healthy Matcha Mango Pancakes are an amazing choice if you want to switch up your go to pancake recipe! I like to enjoy them from time to time, especially in the summer time! They definitely do taste super refreshing and vibrant and have a mild matcha green tea flavor.

These Healthy Matcha Mango Pancakes are:

• Vegan and vegetarian friendly
• Gluten free
• Refined sugar free
• Healthy
• Nourishing
• Perfect to enjoy in the summer time
• Full of antioxidants and minerals
• Super delicious and tasty

What is Matcha Green Tea?

Matcha is a a powdered green tea made from the whole leaf and renowned for its health benefits. It can help lower blood pressure, improve cardiovascular health, and may protect against cancer. Matcha has many health benefits and provides many antioxidants, vitamins and minerals.

If you have never tried Matcha Powder you definitely should. It tastes a bit grassy, but creamy with a little sweet aftertaste. However in this recipe, this flavor happens to be pretty mild. And with the Mango included in this recipe, the matcha becomes part of a background flavor. Matcha can be enjoyed in multiple ways like for example in smoothies, in juices or with hot water and a dash of dairy free milk.

Ingredients you will need:

• Oat flour: I personally like to use oat flour in a lot of my baking recipes. You can either buy oat flour from the store or just make it yourself by blending rolled outs in a food processor or blender. Even a coffee grinder works like a charm. I prefer to make oat flour myself, because it is much cheaper than store bought oat flour. If you want a gluten free option, double check if the oats that you are using are gluten free friendly.
• Baking powder: If you want to keep this recipe gluten free opt for a gluten free option!
• Mango pulp: I think it’s much easier to make this recipe with mango pulp instead of using fresh mango. However, if you can’t find any, you can of course just use fresh mango by cutting the mango into pieces and blending it in your food processor. If you can’t get your hands on any of these, you can try to substitute the mango with banana!
• Matcha powder: Just a dash of matcha powder will do here! As I said before, the matcha powder definitely does become more of a background flavor in this recipe. However, I definitely would not skip it! It really compliments the mango well.
• Non dairy milk: I used soy milk for this recipe. However, feel free to use any non dairy milk of your personal preference!

If you enjoyed this recipe you might also like some of my other breakfast recipes too:

• Summer Spinach Banana Smoothie Bowl
• Healthy Chocolate Banana Pancakes
• Vegan French Toast

Check them out if you like!

Finally, if you make this Healthy Matcha Mango Pancakes at home, make sure to tag me on Instagram @aboutannella! I love to see your recreations! For more inspiration you can follow my Pinterest Account.

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Healthy Matcha Mango Pancakes (GF)

This decadent Healthy Matcha Mango Pancakes taste amazing, are full of antioxidants and wholesome ingredients! They are also gluten and refined sugar free.

Course Breakfast

Cuisine American, Gluten-free, Refined sugar-free, Vegan

Keyword Healthy, Pancakes

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Yield 2 servings

Ingredients

• 2 cup Oat Flour gluten free
• 2 tsp Matcha Powder
• 2 tbsp Baking Powder gluten free
• 1 cup Mango Pulp
• 1 1/2 cups Soy Milk

Instructions

• In a bowl, whisk together the Oat Flour, Matcha Powder and Baking Powder. Add in the Mango Pulp and Soy Milk. Mix until everything is well combined.
• In a skillet over medium heat, heat up a little bit of oil. Pour 1/2 cup of pancake batter into the skillet. Cook for about 3-4 minutes or until the dough starts to form bubbles. Flip, then cook for additional 2-3 minutes.
• Repeat with the remainder of the batter.
• Serve warm and top with any toppings of your personal choice. I topped mine with coconut flakes, chia seeds, yoghurt and maple syrup!

Notes

• Soy Milk can be substituted with any other plant-based milk of your personal preference. 
• If you have a blender you can prepare the batter by putting all the instructed ingredients in a blender and mixing it all together until the batter is smooth. Just keep in mind to blend the Oats first if you are not using store bought oat flour.

I love smoothie bowls.. They literally taste like ice cream to me and make the perfect breakfast for hot summer mornings. Plus, they are super hydrating and nourishing. This Summer Spinach Banana Smoothie Bowl is loaded with healthy and tasty ingredients and just tastes like heaven to me. This bowl takes about 5 minutes to prepare, so it’s an easy and quick way to start your morning the right way.

Also, I love playing around with different ingredients and toppings. Personally, I think it’s just super fun to experiment a little in the kitchen! So feel free to adjust your smoothie bowl to your likings.

How to make this Summer Spinach Banana Smoothie Bowl?

Actually, making a Smoothie Bowl is not hard at all. However you will need a blender in order to make one. I prefer using a high-speed blender. This way I am able to add in some ice or frozen bananas. However, if you don’t have a high-speed blender at home, don’t worry. You can also get away with using a regular blender. Just be aware to not use any frozen fruit or ice. But other than that, it will go just fine!

What about the ingredients?

Regarding the ingredients, I personally always love to use bananas as a base! In my opinion, nothing really works as well as bananas do. They add a creamy but sweet texture to every smoothie bowl. Pro tip: If you love cold and icy smoothie bowls, make sure to freeze your bananas beforehand. This is also a great way to make use of overripe bananas. So no need to throw out dark bananas anymore! They just work perfectly for smoothie bowls. Trust me, the darker the better!

For the other ingredients I used:

• Dates: They add extra sweetness and deliciousness to every smoothie bowl.
• Full fat coconut milk: For healthy fats and a bunch of creaminess!
• Peanut butter: Love love love peanut butter. Makes every smoothie bowl tastes amazing!
• Spinach: This may sound weird at first, but trust me! You can not even taste the spinach in there and it is definitely a great way to sneak in some greens before lunch.
• Protein powder: This is optional but I personally prefer to focus on my macro nutrients. So I focus on having “complete” meals that contain carbohydrates, fats and protein! So personally I like to bulk up my smoothies with some organic protein powder!
• Wheatgrass powder: Also optional, but good for your skin and overall health in general.
• Soy milk: I added in a splash of soy milk in order to blend it all together. You can also use water or any other non dairy milk of your personal preference.
• Toppings: You can use any toppings of your likings. This time I used chia seeds, hemp seeds, more peanut butter, granola and some chocolate chips!

If you are looking for more smoothie recipes you might also like my Morning Coffee Date Smoothie or my Chocolate Protein Smoothie Bowl! Check them out if you like!

Finally, if you make this Summer Spinach Banana Smoothie Bowl at home, make sure to tag me on Instagram @aboutannella! I love to see your recreations! For more inspiration you can follow my Pinterest Account.

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Summer Spinach Banana Smoothie Bowl

This Summer Spinach Banana Smoothie Bowl is loaded with healthy and tasty ingredients and just tastes like heaven to me. This recipe takes about 5 minutes to prepare, so it's an easy and quick way to start your morning the right way.

Course Breakfast

Cuisine Vegan

Keyword Healthy, Smoothie

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Yield 1 servings

Equipment

• Blender

Ingredients

For the Smoothie

• 3 Bananas
• 3 Dates
• 1 handful Spinach
• 1 tbsp Peanut Butter
• 1 tbsp Full Fat Coconut Milk
• 1/4 cup Soy Milk
• 1 tsp Wheatgrass Powder (Optional)
• 1 scoop Vegan Protein Powder (Optional)

For the toppings

• 1/2 cup Granola
• 1 tbsp Hemp Seeds
• 1 tbsp Chia Seeds
• 1 tbsp Chocolate Chips
• 1 tbsp Peanut Butter

Instructions

• Put the Banana, Dates, Spinach, Peanut Butter, Full Fat Coconut Cream, Soy Milk, Wheatgrass Powder and Protein Powder into a blender. Blend until creamy.
• Pour the smoothie into a bowl.
• Top the bowl with Granola, Hemp Seeds, Chia Seeds, Chocolate Chips and Peanut Butter. Enjoy!

Notes

• Soy Milk can be substituted with water or any other non dairy milk.