Combine the flour, baking powder, salt, paprika, chilli and parsley in a bowl.
In a jug, whisk together the eggs, buttermilk and butter.
Pour the wet ingredients into the flour and mix to combine.
Place the spiralised vegetables in a bowl and sprinkle over the extra dusting flour. This will help keep the vegetables separate and absorb excess water.
Add the vegetables and cheese to the batter and fold through.
Preheat the waffle iron. Brush with vegetable oil or spray the surface with non-stick spray.
Ladle in at least 2 heaped tablespoon amounts of batter for each waffle. Cook for at about 5-6 minutes until golden and crisp.
Repeat until all the batter is used up.
Serve with fried or poached eggs and bacon. For a vegetarian option, Mexican spicy beans and avo are really good.
Reprinted with the permission of Bibby's Kitchen@36
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