If you’ve never had a savory waffle (vs. sweet) you are missing out. Trust me! But don’t worry I’m here to help 🙂
A few years ago while visiting one of my best friends in Denver, Colorado, I had my first interaction with savory waffles.
I was literally BLOWN away at how amazing it was, and wouldn’t stop talking about it for weeks!! The place she took me to is City, O City, and they serve a gluten free savory waffle topped with seasonal vegetable ragù and vegan cheese fondue (optional egg on top).
They’re light and fluffy on the inside, but have a fabulous crunch on the outside. They’re awesome for breakfast, lunch, dinner, and can be dressed up in all kinds of fun ways.
I love mine with butter or ghee spread on top, but topped with an egg, sausage, sauteed veggies, chicken, bacon, a yummy cheesy sauce, salad greens with a drizzle of olive oil and lemon, etc. would all be great too.
Ok get ready, you’ll want to leave your maple syrup in the fridge for this one!
- 1/2 cup gluten free all purpose flour blend
- 1/4 cup almond meal, ground oats, or just use more flour
- 1 teaspoon baking powder
- 1/4 teaspoon EACH: sea salt, garlic powder
- 1/2 {heaping} teaspoons EACH: dried thyme & oregano
- 3/4 cup non-dairy unsweetened milk
- 2 tablespoons coconut oil, melted
- Preheat your waffle maker.
- In a medium mixing bowl, add the dry ingredients (all but last 2) and whisk together, then add the milk and whisk together well, then add the melted coconut oil and whisk together until the batter is smooth.
- All waffle makers are different (mine is traditional style vs. Belgium) and this recipe yields me 2 waffles, ~1/2 cup of batter for each, but look at your maker's instructions to see how much to use and how long to cook.
- Serve immediately, topped with your favorite toppings (see ideas in post above - I love just using ghee!)
- If you're making a double batch, transfer cooked waffles to a baking sheet in a 225ºF oven to keep warm and repeat with remaining batter.
- You can also cook 1/2 lb ground sausage (and and stir that into the batter) for a fun twist!
