We’ve all been told from a very young age that breakfast is the most important meal of the day. I couldn’t agree more! In my opinion, it can also a really fun meal, if you open your mind to thinking outside of the breakfast box that most of us grew up with. As far as I am concerned, much like the other meals of the day, anything goes at breakfast.
While many people opt for sweet, super fruity-centric breakfasts, cereals, toasts, carb-heavy baked goods, I, however, have always leaned into my love of savory food to start the day. I recall a time when I still lived at home with my parents and I only wanted dinner leftovers for breakfast. The looks I would get, eating leftover pasta with red sauce at 8am, were never that of approval. I have never really been one for a big pile of syrup-soaked waffles or pancakes, the idea of a sugary cereal covered in milk doesn’t interest me in the least, and donuts, OK wait – they are some tasty little dudes, I can’t hate, but again, a proper breakfast they are not! Intuitively, I have never felt like any of this is a smart way to kick off your day and with good reason.
Most of us know that breakfast sets the stage for our energy the rest of the day and spiking your blood sugar with sugary anything first thing in the morning, is not preparing you, your body or your energy for a stable, productive and even-keeled day. Those mid-day slumps, the need for coffee in the middle of the day, those afternoon yawns – these are all your body crying out for more of what it craves and is trying to run on, sugar. Sadly we aren’t designed to operate this way, as much as our modern culture tries to ignore that fact. We are meant to use protein and fat for energy. Thinking about a large roaring fire, we can compare carbohydrates to the quick-burning kindling (which certainly has their place) and the fats to the big heavy duty log, that burns slowly, all day. Giving your body protein and fat at breakfast is a much better option, than sugary refined carbs, for managing blood sugar spikes throughout the rest of your busy day.
Eggs, breakfast proteins like (well-sourced) sausage or bacon with a side of greens, a frittata loaded with veggies, a big ‘ol breakfast salad, avocado-anything, this is where my heart truly lies! Now, these waffles being made grain-free, with cassava flour, are hardly low in carbohydrates, this isn’t my intent to misinform you, however, cassava flour is different from most other refined carbohydrates found in traditional breakfast foods. Plus, I am hoping to share my love of savory breakfasts and to encourage you to open your mind to less traditional breakfast options. That said, in comparison to traditional white flour, gluten-free grains or any sort of refined all-purpose flour blends (gluten-free or not), cassava flour is a much better option. Cassava flour is a great source of calcium as well as being a resistant starch, great for supporting good gut bacteria,it improves and heals the lining of the gut and it can help with insulin sensitivity and lower overall blood glucose levels. Pretty cool, huh? Add the protein and fat of the (properly-sourced) bacon and eggs, plus an additional egg when serving and now we are talking! You can read more about resistant starch here and here.
These grain-free savory waffles are basically everything! A golden brown, crisp outside, soft grain-like center and little flecks of bacon and scallions!! It’s great topped with a fried, poached or soft-boiled egg, you can include some sliced avocado and serve with additional greens on the side. If you like cheese, include some shredded or crumbled cheese in the batter and on top. Try sausage instead of bacon, or drop the meat all together if you are vegetarian. These savory waffles have lots of room for play and experimentation. I like to take the little leftover waffle wedges and make the ultimate breakfast sandwich with a fried egg slapped between them. Dreamy!
- 1¼ cup cassava flour
- ¼ cup arrowroot starch/flour
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
- 2 pasture-raised eggs, beaten
- 3 teaspoons apple cider vinegar
- ¼ cup coconut oil or butter, melted or avocado oil
- 1 cup full fat canned organic coconut milk
- 4 pieces of crispy cooked pasture-raised bacon (roughly chopped or crumbled)
- 3 scallions, thinly sliced, plus more for serving
- shredded or crumbled cheese
- sausage instead of bacon
- leave out the meat to make vegetarian
- Add all of the dry ingredients to a large bowl. Whisk well to combine. In a small bowl, mix together the wet ingredients. Pour the wet ingredients into the dry and mix really well to combine. You may find you may need to add a small amount of water, if it’s too thick.This batter will definitely be thicker than a pancake batter and maybe your typical waffle batter, but that’s OK, it’ll still work out great!
- Fold in the crumbled bacon and the thinly sliced scallions. Fold well to evenly distribute.
- Add the batter to your waffle iron and cook as you normally would, adding about a minute or two longer to the cook time that your maker suggests, watching carefully so as not to overcook.
- Serve immediately or store in the refrigerator and reheat in the toaster oven.
I use this waffle iron. I cook each waffle for just about 5-6 minutes, each. Using this waffle iron, this recipe yields three VERY large Belgium waffle, using approximately 1 cup of batter for each waffle.
Make sure that your iron is preheated and very hot and that you cook the waffles long enough or they can turn out gummy.
These sound so tasty! Do you think they would freeze well? When I cook waffles I usually prepare a few extra and stash them away for when I need a quick breakfast (future me is very thankful for this) .
Thanks Katie! Ya know I haven’t yet frozen them, they never last that long around here. But, after refrigeration, they reheat very well in the toaster oven. So I bet freezing, thawing and toasting should work great!! If you give it a try, please report back. I would love to hear. Thanks for the comment.
My go to waffle is your autoimmune protocol waffle as I follow the AIP. I’ve been on the hunt for a savoury version. Do you think this would work without the eggs?
And in response to the question by Katie about freezing I keep a batch of the AIP friendly ones in my freezer and they come out just fine either in the toaster or under the grill
Hi Amanda, yes just take the AIP version, keep everything the same, drop the sweetener and add the bacon and chives. Should work, just the same. Thanks so much for the answer about freezing too, so good to know!
Mine have frozen and reheated very well! I made a plain batch ( no bacon or scallions) and they tasted strongly of the baking soda…do the savories cover that up? I was thinking of adding some bacon fat next time to see if that helps. Enjoying them regardless!
Amy, hmm that’s so interesting I have never noticed the baking soda, sweet or savory. Hmmm. What type of waffle iron did you use?
Bacon fat fixes everything, so I think that would be a great option, no matter. Thanks for the comment.
They not just look tasty, they are tasty. As I’m trying a gluten-free diet I made them this morning for my wife and kids – following your recipe.
I’m no expert in the kitchen but they were pretty easy to make – yummie! Even got compliments from my wife. 🙂