The dry ingredients (chickpea flour, baking powder, garlic powder, salt, and black pepper) should be combined in a bowl and mixed to make the basic batter.

With a splash of water and soy sauce, sauté your spinach and mushrooms in a skillet over medium heat. While you prepare the omelettes, let them gradually shrink in size over a period of ten minutes.

The proper preparation of these omelettes requires heat and non-stick, just like a regular pancake.

Fill the nonstick pan with a thin layer of vegetable oil, heat it up, pour in half of the batter, and spread it out into a thin circle. Sauté for approximately 3 minutes on this side, or until the top appears to be well cooked. Cook for three more minutes on the opposite side after flipping.

Pour a small amount of vegetable oil into the nonstick pan, heat it up, pour in half of the batter, and spread it out into a thin circle. On this side, sauté for about 3 minutes, or until the top seems to be well cooked. After turning, continue cooking for three more minutes on the opposite side.

Fry this flat, add cashew cheese, sautéed mushrooms, wilted spinach, and one or two sprigs of fresh parsley to the top side and fold in half.