1 Tbsp. olive oil or grapeseed oil
1/2 cup chickpea flour
1/2 cup black bean flour (I prefer it with the black bean flour, but I also like it with all chickpea flour, as pictured above.)
2 Tbsp. nutritional yeast
Scant teaspoon of salt (a bit more than 3/4 tsp.)
1/4 tsp. black pepper
3/4 tsp. oregano
1 tsp. chile powder
1 cup plain non-dairy milk
2 Tbsp. tahini
2 Tbsp. barbecue sauce
1/4 cup raw, shelled pumpkin seeds
1/2 cup frozen corn, thawed (optional, if no corn allergy--I just left this out of Sawyer's portion.)
1/2 cup frozen, chopped spinach, thawed
1 tomato, chopped
1/2 avocado, chopped
To top: extra barbecue sauce, salsa--or leftover miracle rice sauce is great as well!
In a large non-stick skillet, heat the oil over medium heat. In a medium mixing bowl, combine the flour, nutritional yeast, salt, pepper, oregano, and chili powder. Add the non-dairy milk, tahini, and barbecue sauce and mix to form a wet batter. Twirl your pan about to make sure that the oil is evenly distributed, and then pour the batter evenly into the preheated pan. You can use the back of a spoon to spread it around the entire area of the pan. Evenly distribute the pumpkin seeds, corn, spinach, tomato, and avocado over the "omelette" and let it cook for 5-7 minutes until browned on the bottom. With a spatula, quickly flip it over to the other side and cook the other side for about the same amount of time. Cut it into wedges and serve with your favorite sauce.
As you can see, the kids are much cuter with food in their tummies; no hangry faces here!
This recipe is linked to Fit and Fabulous Friday, Breakfast Ideas Monday, My Meatless Mondays, Just Another Meatless Monday, Slightly Indulgent Tuesdays, Whole Foods Wednesdays, and Wellness Weekend.