| KOREAN INSPIRED CHICKPEA OMELETTE |
Inspired by the pajeon Korean scallion pancake, this chickpea flour version might not be totally authentic but it’s a great combination of inspired flavours with a high protein vegan twist!
Recipe notes:
The classic sausages I used are tagged below. If you can get these, great! If not, by following the link you can see the macros and find a veggie sausage that works for you!
Feel free to switch up the veggies! Add more if you like, or substitute carrots for mushrooms, or greens.
I’ve used spray avocado oil so it’s possible to use only the 1 tbsp when panfrying all four pancakes.
Recipe makes 4 pancakes
Macros per pancake:
353 cals - 13g fat - 30g carbs - 29g protein
Ingredients:
1 cup chickpea flour
1 tsp garlic powder
1 tsp salt
1 cup water
2 cups carrot
1 cup green onion
1 tbsp avocado oil
Dipping sauce:
1/4 cup coconut aminos (for soy free) or use soy sauce/liquid aminos
1 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp chili flakes
Recipe:
Prepare the sausage, green onion, and carrot by slicing into thin matchsticks, set aside.
To a mixing bowl add: chickpea flour, garlic powder, salt, and water.
Mix forming a batter.
Add prepared vegetables and sausage to the batter and mix through.
Preheat a pan to medium heat.
Once the pan is hot add a bit of oil, coating the bottom.
Scoop 1/4 of the batter into the pan forming one large pancake.
Cook on each side for 3-4 minutes or until browned.
Repeat until you have four large pancakes.
Dipping sauce: add everything to a bowl and whisk. Serve with pancakes.
Slice into squares and dip into prepared sauce.
Enjoy!
If you love high protein vegan recipes like this one then make sure to check out the High Protein Vegan Ebook Collection for meal prep recipes to help you reach you goals!