Chickpea Flour Omelette
A savoury pancake made from chickpea flour, stuffed with mushrooms and fresh herbs. Classic French socca meets breakfast.
290
Calories
20g
Protein
28g
Carbs
11g
Fat
GLP-1 Tip
Chickpea flour is very filling due to the fibre and protein. Cut into quarters and eat slowly — you may not finish it all.
Easy on stomachVeganVegetarianDairy FreeNausea friendlyGood for shot day
Ingredients
Serves 1 · 5 min prep · 10 min cook
- 60 g chickpea flour
- 8 g nutritional yeast
- 1 g turmeric
- 8 ml olive oil
- 50 g mushrooms, sliced
Method
- 1
Whisk together 60g chickpea flour (gram flour/besan), 120ml water, 1 tbsp nutritional yeast, 1/4 tsp turmeric, salt, and pepper until smooth.
~2 min
- 2
Let batter rest for 5 minutes while you slice 50g mushrooms.
~5 min
- 3
Heat 1 tsp olive oil in a non-stick pan over medium heat. Cook mushrooms for 3 minutes until softened. Remove and set aside.
Substitutions
Fill with any vegetables you like — spinach, peppers, tomatoes all work. Add black beans alongside mushrooms for even more protein.
This is not medical advice. Consult your prescribing physician about dietary changes. Nutritional values are estimates and may vary.