Vegan ‘cheesy’ breakfast waffles have never looked or tasted so good! These delicious breakfast offerings are prepared with chickpea flour which works perfectly well without the need for any binders. Chickpeas contain a wide range of beneficial nutrients, plant proteins and slow-release carbs which support blood sugar levels. Nutritional yeast, high in protein, not only imparts a rich ‘cheesy’ flavour, it offers a varied range of micronutrients (beta-glucans, glutathione, iron, B vitamins, etc.) which support immune system function and have antiviral and antimicrobial properties. Avocado and pumpkin seeds are rich in essential fats. Topped with lemony wilted spinach, creamy avocado and crunchy pumpkin seeds, these delightful waffles make an all-round great dish for your start to the day.
For the waffles
3/4 cup chickpea flour
1/2 teaspoon bicarbonate of soda
1 teaspoon lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoon nutritional yeast
1/2 cup filtered water
Coconut oil for greasing
For the topping
1 ripe avocado, thinly sliced
2 generous handfuls of fresh spinach
1 tablespoon of olive oil
A pinch of salt and black pepper
1/2 tablespoon of pumpkin seeds
2 teaspoons of lemon juice
Add the chickpea flour, bicarbonate of soda, lemon juice, nutritional yeast, salt and pepper to a mixing jug. Stir well to combine.
Add the water and beat together until you have a smooth yet thick batter. You can add a little extra water if your mixture looks too thick.
Lightly grease the waffle maker with a little coconut oil to prevent sticking.
Preheat your waffle maker - use the highest setting for crispier waffles!
Pour in the batter, levelling the mixture if required. Close the lid and cook for 5-7 minutes or until cooked through.
Whilst the waffles are cooking, add the spinach to a small saucepan with a tablespoon of water over a medium heat. Cook until just wilted, draining away any excess water and season with a little salt and pepper.
Top the waffles with the wilted spinach, sliced avocado and pumpkin seeds then drizzle over the lemon juice and olive oil to serve.
CNM recommends the use of organic ingredients. Recipe and photography by Emma Carter, for the Natural Chef Diploma Courses at CNM, the College of Naturopathic Medicine.