Protein Pancake: Besan Vegan Omelette


Besan Vegan Omelette

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes




  • 1 tomato diced
  • ¼ avocado diced
  • spanish onion diced
  • 1 tsp capers
  • 1 tsp olive oil
  • 1 tsp white wine vinegar or apple cider vinegar
  • 1 tbsp parsley chopped
  • Salt



  • Whisk all ingredients except the frying oil together in a small bowl. Leave to rest while you preheat the oven to 200°C and prepare the topping.
  • Heat the oil in a non-stick skillet over medium heat. Pour in the batter and cook for 1 minute over medium before placing in the oven for 8 minutes to finish cooking.
  • Check to ensure the mixture is cooked through before flipping onto a serving plate and topping.
  • Top with our Spanish topping mixture and a dollop of cashew cheese. This is best eaten hot fresh from the oven.


  • Combine together in a small bowl. Set aside until pancake is ready.
Tried this recipe?Let us know how it was!
Course Appetizer, Breakfast, Dinner, Lunch, Main Course, Salad, Snack
Keyword Besan, Chickpea flour
Allergy Dairy Free, Gluten Free, Lactose Free, Nut Free, Peanut Free, Refined Sugar Free, Sesame Free, Soy Free, Wheat Free
Value Halal, Kosher, Vegan, Vegetarian
Author: Kate Parker

Check out Kate’s website, Hobart Green Guide to find the best vegan and eco parts of Southern Tasmania and some great vegan recipes.

Have you created this yummy breakfast at home? Share it with us on Insta! #myTWC!

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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.

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