3-Ingredient Oat Chickpea Tortillas (V, GF, Oil-Free)

4.83 from 28 votes

3-Ingredient Oat Chickpea Tortillas (V, GF, Oil-Free)

Light, tender tortillas (or crepes) made with nothing more than rolled oats, chickpea flour & baking powder (plus water and optional salt). Vegan, oil-free and gluten-free, they are fast (make the batter in a blender), easy, and versatile!

Prep Time1

Cook Time3

Total Time4

Course: WFPB Breads & Muffins

Cuisine: American

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Servings: tortillas

Author: Camilla

Ingredients

1 and 1/2 cups 375 mL water
3/4 cup 75 g rolled oats (certified GF, as needed)
3/4 cup 90 g chickpea flour
3/4 teaspoon baking powder
Optional: 1/4 teaspoon fine sea salt more or less to taste

Instructions

Place all of the ingredients in a blender. Process on high speed until very smooth.
Heat a medium skillet (well seasoned cast iron or nonstick) over medium high heat until very hot. If you are not sure if your pan is nonstick, add a quick spritz or swipe of oil to the pan.
Pour approximately 1/3 cup (75 mL) of the batter into the hot pan and immediately lift and tilt the pan so that the batter spreads to about a 6- or 7-inch circle.
Cook for 1 to 1 and 1/2 minutes until set; flip over and cook about 1 minute longer until lightly browned. Transfer to a plate or cooling rack,
Repeat with remaining batter.

Notes

Storage: The cooled tortillas can be stored in an airtight container in the refrigerator for up to 1 week or the freezer for up to 3 months.

Additions: Have fun adding fresh or dried herbs, spices, a bit of sweetener, or flavorings (e.g., zests or extracts) to the batter!

Milk instead of Water: For added nutrition, replace the water with an equal amount of milk (nondairy or dairy).

Nutrition