1 serving

Super simple and filling breakfast, think of a large savory pancake.


1 ½ tablespoon of chickpea flour

2 tablespoon rolled oats

3 tablespoon oat milk or any other plant-based milk (unsweetened)

1 teaspoon turmeric 

1/2 tablespoon Nutritional Yeast (optional…see notes)

1 teaspoon baking powder 

Salt and pepper to taste


  1. Put all ingredients In a small blender and pulse three to four times. The idea is not to break the oats; but to mix the chickpea flour with the other ingredients. You want to have texture.
  2. In a non-stick skillet on medium-high heat, add vegan butter or avocado oil. When hot, pour in the batter and with the help of a spatula, spread the mix (it will be a thick consistency) with the tip of the spatula, so it spreads out thinly over the base to look like an omelet, cover with a lid for about 1 1/2 min
  3. Flip the “oatlette “ and cook the other side until is firm and done. 

Notes: For some people the texture and taste of Nutritional Yeast is not the ideal. To add flavors to this recipe instead you can top with  vegan shredded cheese once you flip the oatlette.

Another idea is to add dry herbs to the mix, like oregano, parsley and/or chives

Topping Options:

  • 1/2 avocado
  • Vegan yogurt
  • Tomato confit
  • Spinach pesto