FOR THE CHEESY CHICKPEA WAFFLES:
1/2 cup chickpea flour
1/2 cup buckwheat flour
1 cup milk of choice (I used cow)
40g freshly grated parmesan, on the thick side of the grater (we want cheese chunks)
1/2 teaspoon sea salt
1 tablespoon olive oil
1 teaspoon baking soda
2 teaspoons apple cider vinegar
- In a large bowl, mix together your chickpea and buckwheat flours, and sea salt. Add the milk, stirring to combine, followed by the egg, olive oil and parmesan. Once you have a nice batter (the only lumps should be those of parmesan) add the baking soda and apple cider vinegar, and stir to combine. Set aside.
- On a medium heat, melt your butter and add the mushrooms. Pop a lid on them and allow them to cook for 5-10 minutes, checking them every so often. The aim of the lid is the make them squidgy – I personally despise mushrooms that are squeaky and dry when you bite into them. UGH.
- Once your mushrooms are moist (Sorry most suitable word in this instance) add the basil, and pop the lid back on for another five or so minutes.
- Time to turn your waffle maker on! Fear not if you do not have one – unlike my previous attempts, these do work particularly nicely as pancakes as well. If you are making pancakes, preheat your pan to a medium heat and spray with some olive oil.
- While your waffles are cooking, fry 2 eggs, sunny side up, in some coconut oil. Keep your mushrooms warm, as they are nearly ready to be eaten.
- Once the waffles/pancakes are ready, assemble yo food. Waffles, topped with mushrooms, topped with fried eggs, topped with a bitta chilli and some wilted spinach. Add some extra parmesan or goats cheese if you are feeling sassy/have gone for a run beforehand/haven’t been for a run and just enjoy cheese.