Chickpea Vegan Omelet Pancakes

Chickpea Vegan Omelet Pancake

An easy to make chickpea omelets pancake that is not only great for breakfast, but also for lunch and/or dinner.


  • 1.5 cup unsweetened almond milk
  • 1.5 cup cooked chickpeas or 1 can chickpeas (15 oz)
  • 1/2 cup chickpea flour or GF flour
  • 2 tablespoons nutritional yeast
  • 2 tablespoons golden flax seed meal
  • 1 garlic clove
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon Himalayan Sea Salt, or to taste
  • Toppings// Sliced Avocado, Fresh Tomatoes, Cilantro, Vegan Ranch Dressing


  1. In a high speed blender ( I used my Blendtec) combine the chickpeas, almond milk, nutritional yeast, garlic, flaxseeds, apple cider vinegar, baking soda, turmeric, and sea salt and blend together until smooth. Allow it to sit while you prepare your filling.
  2. In a large nonstick skillet over medium heat, pour half a cup of the batter on the skillet and move it around gently in circles to help the batter spread out into a large circle. Cook for 2-3 minutes, or until it begins to form bubbles and firm up around the edges. Flip pancake over and cook for another 2-3 minutes.
  3. Add filling onto half of the omelette, then gently fold the other empty side over. Cook for 1 more minute. Serve and garnish with toppings of choice, and add sea salt and/or pepper to taste as needed.