So like, there was this one time I got real sick and had a crisis of faith and eventually discovered that woah, I really need to eat more protein than the average bear.

And protein isn’t so hard to get on a vegan diet, actually. At least not as hard as people seem to think.

Except for me, for breakfast. I mean don’t get me wrong, I love a good tofu scramble . . . but I don’t necessarily want to eat soy every day. And I just can’t get down with the smoothies during winter. And oatmeal, every blogger’s best friend – which does in fact contain as much protein per serving as an egg (huzzah!) – well, it can get reeeeeally boring after a while.

So I was in a bit of a breakfast rut, when my friend Kittee happened to share a recipe that, I’ll just say it, sorta totally changed my life.

Pudla!



Indian in origin, pudla is basically a pancake made from besan (chickpea flour) and whatever awesome savory fillings happen to be hanging around your house. The foundational ingredients include chickpea flour, baking soda, water, lemon/lime juice, spices, and salt. That’s it!

From there you can toss in whatever suits your fancy – I love spinach and grilled veggies and also sacrilegious nontraditional inclusions, like vegan cheese! Oh, and you gotta top it all off with avocado.

What I love most is that it’s a super simple preparation, and it comes together oh so quickly. But I’ll let Kittee cover the details since I use her recipe. You can see her instructions here.

Grilled mushrooms and red peppers, maybe not the prettiest pudla on the block, but dang it’s delicious!

This recipe has become my go-to on those days when I wake up hungry. It’s healthy and it’s hearty and it sure does stick to my ribs.

Enjoy!

♥