I don’t know whether it is lockdown and having to cook every meal for what feels like the last 265 years but I have been in a food rut for a while now.

So this week I set myself the challenge to make a new breakfast every day. And THESE were a clear fave.

I could ramble on about them more, but it’s been a long week (month/ year 🥲) and I can’t help but that what we really need to do is spend the weekend curled up on the sofa, a mug of tea in hand and these on your lap.

I hope you enjoy them. I hope they are part of your finding of joy in tiny things. And I hope you have a lovely weekend ✨


15g chickpea (or ‘gram’) flour - sieved

25g (2 heaped tsp) maple syrup (honey works too)

1/2-1 tsp cinnamon

1 tsp vanilla extract

20g (1-2 tbsp) almond milk

1/2 tsp dairy-free butter

2x slices of bread (old sourdough works really well here)

Topping ideas: yogurt, fave fruit, syrup, nut butter.


+ Melt the butter in a frying pan on a medium heat, and use to grease the bottom of the pan.

+ Meanwhile, in a large bowl mix the sieved chickpea flour and maple syrup to form a paste.

+ Add the cinnamon, vanilla extract and almond milk, stirring well to form a batter. If the batter seems too thick, add more almond milk (only a small splash at a time) until it reaches a creamy consistency.

+ Dip the slices of bread into the batter, coating both side fully.

+ Place these into the pan and cook for around 1-2 minutes until the batter begins to golden. Flip and repeat for the other side.

Remove from the heat and plate up with toppings of choice.