I Heart Pudla! Wholesome, High-Protein Vegan Power Breakfast: Soy-Free, Gluten-Free, and Protein Powder-Free

March 3rd, 2013 - filed under: The Food » Recipes

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.


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.


  • Bettina

    Sounds DELICIOUS. Do you have a recipe for this, or can you tell me the quantities of chickpea flour etc. that go into it?

  • Bettina

    Sorry, just noticed the link to the instructions. Duh! :)

  • MathTutor

    OMG the dreaded protein question! Seriously, don’t they get tired of asking me where I get my protein?!? Clearly, I get plenty because I haven’t keeled over in the past 3 years I have been vegetarian, and 90% of the time it’s dairy free too…-___-

    BTW, this looks delicious! But I’m going through a serious overnight oatmeal phase. Alt milk & yogurt & oats & chia & goji berries & ripe bananas & blackstrap molasses topped with some peanut butter in the morning…maybe one day I’ll get sick of it, but I don’t think it will be any day soon.

    It’s so awesome to have you back stirring things up in the vegan blogosphere! <3

  • andrea

    I think in India they offer pudla as egg free omelette? But I couldn’t find that pink masala spice they use to make it taste like real omelette… or I’m talking about sth different? Tnx for sharing new recipes, looking forward for the new culinary adventures :)

  • http://tastespace.wordpress.com/ janet @ the taste space

    Yes! I call mine besan chilla, but it is the same thing. Definitely delicious. :)

  • Leah

    I eat socca (very similar) for breakfast at least 3 times a week!! I love it!!! It is really hearty and so good on a cold winter morning. I posted about it a while back on my blog as well :D I will have to try this recipe, it seems the only difference is the baking soda, I imagine it gives it a different texture.

  • Rachel Jacobs

    That looks delicious. I have made socca with chickpea flour and LOVE it. I will have to try Kittee’s recipe (I am sure it will be delicious no matter what it ends up looking like).

    I will be sure to cook it all the way through because I don’t want to eat raw chickpea flour (which Kittee describes as worse than dirty toenails…that is just a nasty description).

    Looking forward to you posting more food items. Those types of posts always push me to try new things and find healthier ways to nourish my body.

  • Anonymous

    I’m having one myself today!!! I cannot wait either. Thanks for sharing my recipe, Sayward. I hope it helps other people. Now you need to call me so I can tell you all about Burmese / Shan Tofu / Chickpea flour Tofu! xo kittee

  • Rachel Wigginton

    I am 100% going to make these this weekend. I’m currently training for a race (my first as a vegan) and I have been CRAVING protein like whoa! This will be perfect. Also, so glad you are blogging again! I found you literally a week after your hiatus began. Congrats on taking control of your own life and generally being back in business. :)

  • http://www.keepinitkind.com/ Kristy

    This looks like a delicious way to use up the vegetable odds & ends in the fridge. I’m a breakfast-for-dinner sort of lady, so I think this is what we’ll be having for dinner tonight! Thank you!

  • http://chewonthisvegan.tumblr.com/ Monika {windycityvegan}

    Kittee’s the best, isn’t she? I’ve been making these since you directed me to her recipe a few months ago. For some reason I like these much more than socca (or anything else that has besan in it, for that matter).

    Also, thank you for including “protein-powder free” in the title! Any time I see a recipe touted as high protein, I skip it because 90% of the time it contains protein powder, something I only use during summer endurance training.

  • Bianca-Vegan Crunk

    YUM!!! Kittee is a genius! Also, we’re savory pancake twinkies today! I posted on my blog today about okonamiyaki, a savory Japanese breakfast pancake. Mine is made with blended tofu, shredded cabbage, flour, and green onion.

  • veronika

    wow, looks awesome! thanks for posting!

    a question – i see that you purchased your garbanzo flour. i have been making my rice and bean flours with my blender. is there something special about bob’s flour, or do you think i could just grind up the beans myself for this application?

    thanks in advance, can’t wait to give it a try!

  • Give Vegan

    Any suggestions on sides? Maybe grilled asparagus or grilled veg of any kind…

    Would some kind of gravy or a sauce work. I’m content with a lone pudla but HE, not so much. xo

  • Annie

    Yum! I didn’t know these were a thing. We call them chickpea fritters. And Pudla is a made up word my mum uses to describe a pudgy belly [like "look at the baby's little pudla!"], which kind of makes it really cute.
    I’m sure all the foodies are totally going to want to culinarily slap me in the face, but I totally sometimes put chickpeas in brekkie smoothies – EVEN SWEET ONES :O
    See, they’re kinda flavour neutral (like bread) but they can bulk stuff up (like bread), so like a 1/4 cup in blender of a yogurt and berry smoothie goes unnoticed but makes it more filling – assuming they’re not super brine-y*, they’re fine in sweet stuff. I very rarely feel like actual food in the morning, so I usually go for smoothies or something very light, like yoghurt or hummus with celery or fruit. Lately it’s been hot as hell and the tomatoes are in season, so I’ve been making Gazpacho but with chickpeas instead of bread.

    *There’s nothing wrong with canned ones, but they’re usually pretty salty. Because I use them so much – they’re cheap, yummy and GF for my boyfriend – I keep sprouted ones or cook them in big batches and keep them in the fridge in very lightly salted water in a sealed container and use them within 4 days – whole in whatever’s for dinner, in hummus, roasted with spices, in salads for lunch etc.

  • Em Kathryn

    This looks delicious! And I love breakfast!

  • http://www.TRFit.com/ Hope Hughes

    Oh, super yummo!!!! I’ll have to make these!!!

  • http://bonzaiaphrodite.com/ Sayward Rebhal

    Annie I’ve totally put beans in my smoothies. I prefer white beans, but I’ve done chickpeas too. Shh don’t tell the foodie police!

  • http://bonzaiaphrodite.com/ Sayward Rebhal

    Ooh grilled asparagus sounds amazing. Avocado is delightful, and salsa would be great. For more traditional you could do an alt yogurt and/or chutney. Mmm now I’m hungry!

  • http://bonzaiaphrodite.com/ Sayward Rebhal

    Ooh and yes, I think a gravy would be great! A lighter one. =)

  • http://bonzaiaphrodite.com/ Sayward Rebhal

    Nope, if you prefer to do it in your blender then go for it! I don’t have the dry blade for my Vita Mix so I haven’t tried it yet. =)

  • http://bonzaiaphrodite.com/ Sayward Rebhal

    I read that, it looks so good! And then the noodle dish the following day, hot DAMN that’s right up my alley!

  • http://bonzaiaphrodite.com/ Sayward Rebhal

    I totally know what you mean – I eat protein powder too, but every time I see a recipe that’s all “High Protein X” and then it’s just normal X with a scoop of protein powder, I give a little side eye. I am TOTALLY guilty of creating those recipes as well though, so you know, not above hypocrisy. ;-)

  • http://bonzaiaphrodite.com/ Sayward Rebhal

    Ooh hope you enjoyed it Kristy!

  • http://bonzaiaphrodite.com/ Sayward Rebhal

    Let me know what you think Rachel!

  • http://bonzaiaphrodite.com/ Sayward Rebhal

    YES! Kittee I saw a recipe for that on another site but I lost the book mark, I’m dying to try it! Gonna G-chat you soon . . .

  • http://bonzaiaphrodite.com/ Sayward Rebhal

    It is a nasty description but it’s amazingly accurate, haha. Cook fully!

  • http://bonzaiaphrodite.com/ Sayward Rebhal

    Not sure about a pink spice, but I know black salt is often used to give food that sort of sulfur-y, egg-y flavor. Could that have been it?

  • http://bonzaiaphrodite.com/ Sayward Rebhal

    Thanks lady, it’s great to be back!

  • KateM

    And, black salt looks pink, sooo…that might be it!

  • Kate M

    Thanks for this. I am in need of high protein/soy free stuff. Going to try it tomorrow morning!

  • Give Vegan

    SOOO GOOD! Not as pretty as your “not the prettiest
    pudla on the block” but it was delicious! Def.
    has potential!

  • http://bonzaiaphrodite.com/ Sayward Rebhal

    YAY! So glad you liked it, and SO AWESOME that you included a pic. Love it!

  • http://bonzaiaphrodite.com/ Sayward Rebhal

    Ooh I didn’t know black salt could look pink – bet that’s what she was thinking of then for sure.

  • skeptk_vegan

    AMAZING! I’ve been trying to find a simple vegan breakfast that I can make for my man and I! This is seriously perfect. Thank you!! :)

  • Guest

    Don’t worry, this is the last pudla pic. I will be sharing.

  • Give Vegan

    Don’t worry, even though my goal is “a pudla a day”, this will be the last pudla pic. I will be sharing. xo

  • Kelly H.

    Sayward…my latest kick the last year has been Mung Bean Crepes! If you’ve never tried them..you definitely should! It will serve your protein and health needs well. Soooo versatile!

    I am definitely trying this soon…

  • http://bonzaiaphrodite.com/ Sayward Rebhal

    Beautiful! And a pudla a day – love it!

  • http://bonzaiaphrodite.com/ Sayward Rebhal

    Ooh that sounds great, I really love mung beans =)

  • Sara Howe

    This looks magical! I too struggle with finding new protein-packed, gluten-free vegan breakfast options. Can’t wait to try this :)

  • Jillian Brown

    I just found your amazing blog and tried this recipe! Heaven!! Thank you so much for sharing; my breakfasts have indeed been transformed. :) PS My 3-year old LOVES these too!!

  • skeptk_vegan

    I will now also input that this is a daily meal for me. So very excited, with endless possible veggie combos! Thanks again Sayward [via kittee].

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  • Susie

    Made this for the first time tonight for my supper. Delicious!!! Just threw in some baby spinach and a zuke…topped with avocado. Amazing!!! I am mostly raw, but I like to have steamed veggies every once in a while….This is the perfect change of pace I needed. Thank you.

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