Eggless Scramble eggs

Eggless scramble egs

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Serves: 10 Cooking Time: 30 mins


  • 2 cup Chickpea flour
  • 1 tsp turmeric powder
  • 1 tsp marine salt
  • 1 tsp baking powder
  • 1 tsp white pepper optional
  • 1/4 tbsp coconut oil
  • 1 cups water
  • 1 tbsp black salt
  • 1 cup sparkling water
  • 1 cup Finely shredded purple cabbages



In a bowl add all ingredients except baking powder and mix well.


In a cup add sparkling water and baking powder mix well you see the froth forming very quickly you need to be quick to pour it into the batter and gently stir into smoother batter.


Its ready to be made into pancakes in a hot pan.


Pour a thin layer over a hot pan and allowed to simmer until the edges of the pancake turn golden brown


Flips the pancake over, once slightly done scramble it as you would real eggs.


Once its nice and crispy remove from pan and place on serving dish garnish with black Himalayan salt and fresh coriander leaves


Separately fry the shredded cabbage in coconut oil until golden brown and crispy. Use it as a garnish over the scrambled eggs


You can roll it up to make a nice eggless roll or scramble it as you do eggs

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