Eggless Omelets
Besides serving as little omelets, these can be rolled up like crepes. Especially good wrapped around some sauteed mushrooms or ratatouille.
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
unbleached all-purpose flour
|
|
| ⅓ | cup |
nutritional yeast flakes
|
*
|
| ½ | teaspoon |
baking powder
|
|
| 3 | cups |
water
|
|
| 1 | tablespoon |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
unbleached all-purpose flour
|
|
| 79 | ml |
nutritional yeast flakes
|
*
|
| 2.5 | ml |
baking powder
|
|
| 7.1E+2 | ml |
water
|
|
| 15 | ml |
vegetable oil
|
|
Directions
Combine all ingredients in a blender.
Whip up batter until smooth.
It can rest for 30 minutes to overnight in the refrigerator.
Heat a 9-inch skillet and when hot put a few drops of oil on the bottom.
Rotate the pan to coat the bottom.
Pour ¼ cup of batter into pan and immediately tilt and coat the pan so batter forms an evn later over the whole bottom.
Cook over medium high heat until the top starts to dry up and the edges loosen.
Slide pancake turner under it, flip over and cook the other side.
