Description
Delicious stuffed waffles that are perfect for breakfast or dinner.
Ingredients
Scale
- 1 cup gluten-free flour mix*
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup unsweetened almond milk
- 2 eggs, beaten
- 3 tablespoons dairy-free butter, melted**
- 6 slices cooked bacon, crumbled
- ½ cup diced tomatoes
- 2 tablespoons chopped fresh basil
Instructions
- In a medium-sized bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
- Stir in milk, beaten eggs, and melted buttery spread. The batter will be a little lumpy. This makes about 2 cups of batter.
- Mix crumbled bacon, tomatoes, and basil in a small bowl. Take out a tablespoon or two and reserve it to sprinkle over the finished waffles.
- Lightly grease the waffle iron and preheat.
- The amount of batter that you add to your waffle maker will depend on the size of your waffle maker. Mine holds almost 1 cup. So I pour 2/3 cup batter into the waffle maker and use a rubber spatula to spread out the batter lightly.
- Then sprinkle half of the bacon mixture over the batter. Pour 1/3 cup batter over the top of the bacon mixture and lightly spread the batter with the spatula.
- Cook until golden brown. Repeat with the remaining batter. Serve warm, sprinkled with reserved bacon mixture and a drizzle of maple syrup.
Notes
*Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Pamela’s Gluten-Free 1:1 All-Purpose Flour and Better Batter Gluten-Free Flour. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend, be sure that it contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum per cup of flour.
**Dairy-Free Butter: Suggested brands are Country Crock Plant Based with Avocado Oil, Smart Balance, or Earth Balance.