Prepare the ingredients, wash and cut the vegetables.
Take a small bowl and add 1 tbsp ground flaxseed and 3 tbs water, this will be the egg replacer. Let the mixture sit in the fridge for 15 minutes, and continue preparing the remaining ingredients.
Mix all the dry ingredients into a large mixing bowl.
Place about a cup of sliced spring onions into the dry ingredients and combine with a fork, making sure all the spring onions are coated in flour.
Add the flaxseed mixture and milk into the flour, roughly mix together with a large whisk. Don’t combine the mixture for too long as this will make for denser less fluffy waffles.
Preheat your waffle iron, when it’s ready add about ½ cup of batter to the center of the waffle iron and spread it outwards. Cook the waffle for around 7 minutes. Or according to your waffle iron instructions. Generally, you can tell when the waffles are done when there is a lot less steam escaping from the waffle iron.
Carefully lift the lid of the waffle iron and remove the waffles. Keep them on a plate and cover with a tea cloth to keep them warm while you cook the mushroom topping.
Heat 1 tbsp coconut oil in a shallow pan, and add the sliced red onions. Sauté for 5 minutes or until tender.
Add the sliced mushrooms, 1 tsp sea salt, and black pepper to taste. Sauté for a further 5 minutes.
Plate the waffles, and top with the sautéed mushroom and coconut cream sauce. Serve warm.