A fun twist on traditional waffles, these Gluten-Free Savory Bacon Chive Waffles will turn your sugar-laden brunch cravings upside-down!
If there’s one thing you know about me, it’s probably that I have a sweet tooth that is
hard impossible to rival. Yes, spoonfuls of Nutella make a perfectly acceptable dinner choice in my little world. I’m at that level.
But pregnancy has done weird things to my taste buds. From craving kid snacks to eating copious amounts of red meat (which I previously hadn’t been able to digest for 10+ years), to changing my brunch preferences from sweet to savory, I swear I don’t know the reflection in my coffee mug anymore.
In the past, 99 out of 100 times I would ALWAYS opt for something sweet for breakfast when given the choice of goodies like cinnamon raisin strata, pumpkin spice donuts, red velvet waffles, or overnight oatmeal pancakes. But my newest obsession? Savory any-and-everything, with these Gluten-Free Savory Bacon Chive Waffles being at the very tippy top of the list.
Even if you are usually a sweets only kind of person when going big or going home for brunch, I beg of you: give these savory waffles a shot. I promise, you won’t be disappointed. I mean, there’s BACON cooked into the waffles. BACON. How can you say no to that? 😉
For real though, the flavor of these waffles is over the top. If ONE BITE (yes, that’s all it took) can open the queen of sweets eyes to whole other genre of breakfast possibilities, you know it’s got to be earth shattering. And yes, that first bite was of a PLAIN waffle. No toppings. None. They’re THAT GOOD.
But, of course, who can eat a plain waffle when toppings are a very real possibility? I decided to add an over easy egg on top of mine – which I HIGHLY suggest – but let your imagination run wild with this one. Suggestions: make ‘em into egg waffle breakfast sandwiches, top it with chili for a delicious dinner alternative, or, if you MUST have a touch of sweetness with brunch, go ahead and drench it in maple syrup. No judgement here!
For this recipe I used the grain-free waffle mix and I seriously cannot sing it’s praises enough. While it’s not exactly Paleo (if you’re following that diet and are fairly strict about the ingredients, that is) it’s pretty darn close. Brunch indulgences feel that much better when you know you’re fueling up with good, long lasting carbs, and not refined crap. Even if the refined crap is delicious 😉
The beauty of this mix is that while it’s healthy(er), you’d never suspect it. Sure, it’s not grandma’s sugar-laden waffle recipe, but as far as waffles go, this mix is ON POINT whether you’re going with the sweet OR savory route. Plus, it’s a MIX which means it takes less time to prep, requires less brain power (ideal for weekends!), and leaves more time for savory bacony indulgence.
One little secret ingredient I added to the mix? A whipped egg white.
Why? As you may know from my Gluten-Free Buttermilk Waffle recipe, adding whipped egg whites to your waffle batter makes a huge difference in the texture. That extra crispy crunchy edge yet pillowy soft center that you love so much (but can never seem to achieve at home) is 100% thanks to our friend the whipped egg white. I know, this step seems annoying and frivolous, but TRUST ME when I say it makes all of the difference.
I’ll be very interested to see if my raging brunch sweet tooth returns after baby boy’s arrival, but until then: BRING ON THE SAVORY [Bacon Chive Waffles] 🙂
- 1½ cups Pamela's Products Grain-Free Pancake Mix
- 3 Tablespoons oil (I used coconut oil)
- 1½ cups water
- 2 egg whites, whipped into stiff peaks
- 4 slices of crispy bacon, crumbed
- 2 Tablespoons fresh chives, finely chopped
- Heat waffle iron to medium high heat.
- In a large bowl, combine pancake mix, oil, water, crumbled bacon, and chopped chives. Gently fold in whipped egg whites.
- Spray waffle iron liberally with cooking spray. Add ⅓ of the batter to the center of the iron, and cook until crispy. Make sure to re-oil the waffle iron between batches.
- Top with desired toppings: fried egg, over easy egg, maple syrup, chili, etc.
This recipe was developed in partnership with Pamela’s Products. All opinions are 100% my own!
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