Nancy Macklin, RDN
Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.see more from this author
I made this recipe it was fabulous! I just started a plant-based diet and was one of the 1st recipes I tried. I have never tried chickpea flour and was dreading it However, it had a slight mild fresh pea taste and I fell in love with it. Thank you! great recipe.
Can this be made without the nutritional yeast (which can cause gout flare-ups)? Any substitutions?
I am not able to understand what do you do with the chickpeas flour? I appreciate a visual representation thru vedio..or photos of what ingredients should be combined or grouped. Sorry.
The chickpea flour is used to make “eggs”. You combine the chickpea flour with the next 5 ingredients then slowly add the milk to it, then put it in the skillet and cook it.
Cheers and good luck!