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This is a super simple recipe for you to throw together on weekends. Want to make it really quick on a week morning? Make the batter the night before and pop it in the fridge! Too easy!

Making this for the whole family for brunch? Multiply the recipe by four and pop the cooked omelettes in the oven on a tray on a low temp. 


¼ c besan
¼ c water + 1 tbsp
¼ tsp aluminium free baking powder
¼ tsp paprika
2 tsp nutritional yeast
Pinch salt
Oil for the pan


1. Whisk all ingredients, except for oil, in a bowl together until well combined. Leave to sit for 10-30 minutes.

2. Heat a tsp of oil in a non-stick pan over medium heat.

3. Pour in the batter, do this quickly as the batter will start cooking immediately. I use a silicone spatula to scrape the bowl of all the batter quickly.

4. Once all the batter is in the pan lift it and rotate to coat the pan in a thin layer.

5. Cook for 2-4 minutes, until omelette sets and small bowl spots appear on the underside.

6. Flip and cook for another minute. 

7. Fill with your favourite fillings and enjoy!

Serving Suggestion

Mushrooms cooked with garlic, olive oil, parsley and thyme and sprinkled with feta. 


About The Author

Kate Parker

Kate Parker is a high school teacher, social media editor and passionate vegan foodie. Kate writes for her own blog Newcastle Vegan Guide as well as contributing to The Wholefood Collective. She loves showing how varied, creative and healthy, plant-based eating can be, and has taken every opportunity given to her in her 10 years of veganism to show off her cooking prowess. Kate has catered events large and small, ensuring that food provided is cruelty free and gentle on the planet.