Fluffy, vegan, gluten-free and sugar-free with soft apple pieces. It’s made with buckwheat flour, which to me perfectly complements the flavor of this fruit. If you don’t like buckwheat, oat flour can easily replace it.
This omelette is vegan so it needs some kind of egg substitute. I used soaked ground flax seeds and chia seeds which worked very well and made the omelette firm and easy to flip.
Vegan Buckwheat Omelette with Apple
Total time: 12 minutes
Yield: 1 serving
| INGREDIENTS |
1 small apple
3 Tbsp (45 g) buckwheat flour
1/2 tsp (2,5 g) baking powder
1/4 tsp (1 g) baking soda
6 Tbsp (90 mL) plant-based milk
pinch of salt
1 tsp (5 g) ground flax seeds
1 tsp (3 g) chia seeds
3-4 Tbsp (45-60 mL) water
1 tsp (5 mL) vegetable oil to grease your pan
for serving: sugar-free strawberry jam, coconut flakes
| DIRECTIONS |
- For vegan “egg”, stir all 3 ingredients in a small bowl until well combined. Allow the mixture to set for a few minutes.
- Peel and dice the apple.
- Add the buckwheat flour, baking powder, baking soda and a pinch of salt into a medium bowl and mix.
- When the vegan “egg” is ready (when the mixture has thickened), add plant-based milk to it and mix.
- Mix the liquid ingredients into the dry ingredients. Add the apple and mix.
- Heat a skillet over medium-high heat. Add the batter, cover and cook over low heat for 5 minutes. Flip the omelette and cook for another 2-3 minutes. Serve with sugar-free strawberry jam and coconut flakes.