When I was thoroughly into my “veganising everything” phase, one of the holy grails of vegan cuisine that I was trying to crack, was a vegan ‘omelette’. As you can imagine, there are a bunch of recipes online and I tried a few: some were cool, some not so much, but all were a bit complex with a long list of ingredients. So when I realised that the most important ingredient of a vegan omelette is chickpea flour (besan), and that there’s actually a very old Indian tradition of savoury pancakes made with besan, I was like, damn—that’s all I need.
So here we are: the simplest savoury pancakes in the world. Call ’em vegan omelettes if you want (though they’re not as fluffy); but I’m happy with them as they are:
One part chickpea flour + one part water + add-ins for flavour. That. Is. It.
Serve them straight out of the pan, with fillings like sautéed mushrooms, baby spinach and salsa.
Savoury Chickpea Pancakes
- Non-stick pan
For the pancakes
- 1 cup chickpea flour (besan)
- 1 cup water
- 1 tsp ground cumin optional
- 1 tsp ground coriander optional
- 1 tsp mixed herbs optional
- salt to taste
- pepper to taste
For the filling
- ½ small red onion chopped
- 100 g mushrooms sliced
- 1 handful baby spinach
- 1 medium tomato diced
- 2 tbsp salsa
- In a medium sized bowl, whisk all the pancake ingredients (chickpea flour, water, spices, herbs, salt and pepper).
- Heat the oil in a nonstick pan over medium-high heat, and sauté the onions until soft.
- Add the mushrooms, and sauté until soft.
- Transfer for the onion and mushroom mix to a small bowl.
- Into the same non-stick pan, pour the pancake batter, leaving a couple of centimeters around the edge.
- Wait until bubbles form on the surface and that it's slightly dry, then flip.
- After about 10 seconds, flip onto a plate.
- Add some spinach (they'll wilt on the hot pancake), the mushroom mix, tomatoes and some salsa.
- Fold the pancake over (omelette-style) and serve immediately.