Eggless "Aumlette"- vegan and gluten free

"Aumlette", a vegan cheese omelette: The addition of ground flax seeds to the batter really enhances the flavour and texture

Don't you just love it when one of your favourite recipes gets even better? Well that's just what happened today when I decided to make pudla (gram flour pancakes with vegetables) for lunch. I happened to have a couple of "flax eggs" in the fridge that needed using up, so I added them to the batter... and it really improved the mixture so much I gave it a name of its own: "Aum-lette" (rather than "omelette" because it is yogic in that it contains no eggs... sorry about the bad pun). It was amazing how the pancakes were transformed into something even more satisfying, rich yet light, by the simple addition of ground flax seeds whisked up in water. Another change since the Pudla post was written is that instead of cheese I added chunks of a mixture of tofu, yeast flakes, tahini, salt and lemon. That really enhanced the flavour too. I guess we ended up with a vegan cheese and vegetable omelette! Unfortunately I didn't manage to get any pictures because it all got eaten so rapidly, but  it doesn't look significantly different from our original recipe, so I've used the old photos. Anyway, here's the amended recipe:

Delicious folded in half and served with a green salad! You can use any veg you like  for the filling: This time we used broccoli, orange peppers, coriander and cherry tomatoes with our vegan "cheese".

(Makes 4 or 5, depending on the thickness)
300g gram flour
400ml water
2 flax eggs (see this month's "How-To")
seasalt to taste
black pepper to taste
turmeric to taste- just enough to create an attractive yellow colour
Some kind of protein like tofu "cheese" or a nut cheese (optional)
olive oil for frying
a selection of chopped vegetables fresh coriander, olives, herbs etc. ( we used peppers, coriander/ cilantro/dhaniya, broccoli and cherry tomatoes.)

• Prepare the fillings, lightly steaming hard vegetables such as potatoes or broccoli first.
• Meanwhile, mix the gram  flour and seasonings in a large shallow bowl. The turmeric gives it an attractive yellow colour.
• Add the water and mix well with a balloon whisk.
• Whisk in the flax eggs.
• Heat the oil in a frying pan and drop in 1/4 of the mixture at a time. As with regular pancakes, make sure it does not stick.
• Add the toppings and cook over a medium to high heat until bottom is cooked and the top is just set. (You will know because the edges will look brown underneath when you lift them up and the whole thing should slide in the pan.)
• Put the pan under a preheated grill until the toppings are cooked. 
• Slide carefully onto a plate, either as a circle or flipped in half like a traditional omelette.