A nomelet is a savory pancake wrapped around a hearty filling, perfect for breakfast, brunch, or a light meal. This version updates a classic Cook for Good recipe to make it Nutritarian friendly. I took out the oil and added mushrooms. I also switched from yellow onions to red ones for more phytonutrients. Because this recipe uses chickpea flour instead of eggs and includes flaxseed, it has five of Dr. Fuhrman’s six G-BOMBS: greens, beans, onions, mushrooms, and seeds. Have berries on the side to get them all!
A stuffed chickpea nomelet costs just $1.38, using organic ingredients. See the comparison of these two versions here, with a story about how my recipes have evolved to be healthier and thriftier than when I started this project twelve years ago.
A lighter version the tender, savory wrappers that work like an omelet but cook more like a pancake. Add mushrooms for extra flavor and nutrition. Great for a quick, healthy meal any time of the day. Vegan, vegetarian, egg-free, gluten-free, oil-free, nutritarian, whole foods plant based WFPB.
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| Prep Time | 20 minutes |
| Servings |
servings
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Ingredients
Wrapper
- 1 tablespoon ground flax seed 7 grams
- 1 1/2 cup water divided
- 1 cup chickpea flour also called garbanzo bean flour, 120 grams
- 1 teaspoon baking powder
- 1/2 teaspoon salt optional
- 1 teaspoon lemon zest zest from one lemon
- olive oil or cooking spray for skillet
Ingredients
Wrapper
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Rate this recipe!
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Instructions
- Make filling. Mince garlic and set aside. Put water in a medium pot and heat over medium-low heat. Chop onion and mushrooms and add to the pot, stirring occasionally to prevent burning.
- Rinse kale well. If stems are large, then tear or cut off leaves from stems and chop stems into 1/4-inch pieces, adding stem pieces to onion mixture as you go. Chop leaves into strips about 1/4-inch wide and 3 inches long.
- When onion is tender, stir in garlic and then stir in kale leaves, raisins, and salt. Cover pot and reduce heat. Let greens steam for about 8 minutes for kale, 6 minutes for chard, and 4 minutes for spinach. Stir occasionally to prevent burning. When kale is chewy-tender, remove from heat.
- Make nomelets. Heat ground flax seed and three tablespoons water in a microwave-safe bowl on high for 45 seconds, then stir until the texture becomes eggy. Set remaining water aside.
- Put chickpea flour, baking powder, salt, and lemon zest in a medium bowl and mix with a fork. Add remaining water and stir until smooth. Add flaxseed "egg" and stir until batter is well combined.
- Heat a non-stick skillet or a griddle on medium. Brush with olive oil or spritz with cooking spray. (Make one pancake at a time in a skillet and two at a time on a griddle.) When the skillet is hot, pour batter onto hot surface in a spiral and spread with the back of a ladle to create a thin pancake-like nomelet about seven inches wide. Cook for three or four minutes, until batter is nearly firm and the bottom is golden brown. Flip nomelet and cook until the other side is golden brown, about two minutes. Stack on a plate until ready to serve.
- Assemble and serve. When the nomelets are cooked and the greens tender, spread about 1/4 cup cooked greens in a line just off-center of each nomelet, then fold the longer side over the filling. Best served at once, but they will keep in a warm oven (200°F) for 20 minutes or so. Refrigerate any extra before assembling if possible, for a day or two. Reheat, assemble, and enjoy.
Recipe Notes
Nutritional Information for Chickpea Nomelets with Greens and Mushrooms
Nutrition for one stuffed nomelet.
Nutrition Facts
Chickpea Nomelettes with Kale
Amount Per Serving
Calories 189
Calories from Fat 27
% Daily Value*
Total Fat 3g
5%
Saturated Fat 0.2g
1%
Polyunsaturated Fat 1g
Monounsaturated Fat 0.4g
Cholesterol 0mg
0%
Sodium 605mg
25%
Potassium 429mg
12%
Total Carbohydrates 32g
11%
Dietary Fiber 6g
24%
Sugars 13g
Protein 9g
18%
Vitamin A
74%
Vitamin C
48%
Calcium
19%
Iron
13%
* Percent Daily Values are based on a 2000 calorie diet.
