Vegan Chickpea Flour Scrambled Eggs

Instructions

1. In a mixing bowl, combine the chickpea flour and rice flour, then add the remaining dry ingredients, salt, turmeric, nutritional yeast, and onion powder. Keep the black salt until last.
2. Add the water or milk and vinegar in small amounts, whisking constantly, until you have a smooth and liquid mixture. Similar to how crepes are made. Preheat the oil in a frying pan with a diameter of 28 cm.
3. When the pan is hot enough, add the mixture and spread it evenly across the bottom of the pan; it should be a thin layer. Reduce the heat to medium and cover the skillet after a minute on high. Allow to cook for 5 minutes, or until you can easily peel it off the bottom.
4. When possible, flip your tortilla and cook for 5 minutes more, covered. When it's evenly cooked, start breaking it up with a spatula like you're making scrambled eggs. Allow to cook for another minute crumbled, then remove from the heat and sprinkle with black salt just before serving. To have fun with!