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If you’re new to chickpea flour (also called besan flour), it’s time to get around it. This fluffy omelette is both gluten-free and packed with protein and nutrients. A beautiful canvas on which to paint your avo and fill with veggies!

You will need

Serves 2

  • 1 cup chickpea flour
  • 1 cup any plant-based milk, such as almond, soy or coconut
  • 3 tablespoons nutritional yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon baking powder
  • Salt and pepper to taste
  • 1 tablespoon olive oil (or sub water)

Filling and topping

  • 1 tablespoon sesame oil (or sub water)
  • 2 bunches bok choy, chopped or halved
  • 1 cup bean sprouts
  • 1 avocado, mashed

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10 mins to prep

15 mins to cook

  1. Step 1

    To make the omelette batter, whisk all ingredients except the olive oil in a bowl until there are no lumps. Set aside.

  2. Step 2

    Add the sesame oil to a large non-stick fry pan over high heat. Fry the boy choy until golden brown. Set aside the bok choy.

  3. Step 3

    On the same fry pan, add the olive oil and half of the chickpea flour batter. Swivel the pan to allow the batter to spread into a thin circle. When the edges of the omelette are cooked, bubbles have emerged on the surface and underneath the omelette is a light golden brown, flip the omelette. When underneath the omelette has turned golden brown, remove.

  4. Step 4

    Repeat for the remaining half of the batter.

  5. Step 5

    Place each omelette on a serving plate and spread the mashed avocado on half of each omelette. Top with the bean sprouts and fold over the omelette. Serve with a side of bok choy.

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