Hi friends! I have an easy breakfast recipe for you today. I don’t share too many breakfast recipes on here because I don’t stray far from oats (with the occasional tofu scramble, chickpea egg, or pancakes). But this breakfast quesadilla is a nice change. It features my favorite chickpea egg and could not be easier to pull together.
You could totally make this with tofu if the chickpea egg isn’t your jam or you do not have chickpea flour. Or even the JUST egg. I am sure that would be deliciousssss!! Bottom line, you have some options. ;)
Recipe
You will need:
- 2 tbsp chickpea flour
- 1 tbs nutritional yeast
- 1/4 tsp garlic powder
- Dash of salt and pepper
- 4 tbsp water
- Baby spinach
- 1/4 avocado, sliced
- 1 slice vegan cheese or 1/4 cup shreds
- Tortilla wrap of your choice
- Cooking spray or oil
To make:
- First, make your chickpea egg batter. To a bowl, whisk together 2 tbsp chickpea flour, nutritional yeast, garlic powder, salt, pepper, and water. Whisk until smooth.
- Over medium heat, warm up a griddle and coat with cooking spray or a little olive oil to avoid sticking.
- On one side of the warm griddle, wilt your spinach.
- On the other side, pour chickpea batter into a pancake. Cook for about 1-2 minutes on each side, or until cooked through.
- Once done, add to your tortilla with your spinach, some avocado, and cheese. Fold over tortilla and place on griddle to warm up both sides and melt cheese.
- Serve and enjoy!
