Grain-Free Low-Carb Waffles
Our Grain-Free Waffles from our original book, Always Hungry?, are a crowd favorite. Best of all, they can be served in so many different ways. Sweet, savory, on their own, or as a sandwich. We designed the recipe to create a crispy waffle that is as versatile as it is delicious. You can even make them into pancakes if you don’t have a waffle maker. However, what if you’ve got a craving for a soft, fluffy bun like a you’d have with a hot dog or to make a strawberry shortcake?
Whether you’re enjoying a savory waffle sandwich (recipes HERE) or a sweet, fluffy pancake with fruit sauce, we want you to have what you need.
Homemade “Hot Dog Buns”? Count us in!
So lately, I’ve been adjusting the waffle recipe to make a soft, fluffy low-carb pancake that can be used in a variety of ways. And, most important, my son wanted a hot dog. So I got in the kitchen and started creating.
I wanted something that was soft and fluffy like a hotdog or brioche roll – but thinner and easier to make. So, I tweaked the batter to make it fluffier, cooked it as a savory pancake, and served it as a hotdog bun for dinner. The result was a WIN!
Hot Dog Bun
I stuffed each pancake “hot-dog” with with a grass-fed beef Polish sausage, mustard, and sauerkraut – absolutely delicious.
Soft Sandwich Bun
The next day, I filled them with pastrami, lettuce, tomato, and pickles to make a pastrami sandwich.
Strawberry Shortcake Parfait
For dessert, I created a Strawberry Shortcake by layering the pancakes in a glass parfait cup. I interspersed the layers with whipped cream and strawberry sauce from the original waffle recipe Always Hungry? page 223.
Your Own Creative Ideas….
Try these Fluffy Pancake Buns and come up with new ways to serve them.
BONUS: You can use these as a soft-taco wrap stuffed with your favorite taco fillings! Pair with a Mocktail for the perfect Cinco De Mayo feast – YUM!
Savory Low-Carb Pancakes (Hot Dog Bun Replacement)
- ½ cup almond flour
- ½ cup chickpea flour
- 1 tsp baking powder
- ⅛ tsp salt
- ⅓ cup Greek Yogurt
- 1 egg
- ⅔ cup milk or soy milk
- 2 tbsp neutral-tasting oil, like avocado oil
- 4 pieces grass-fed Polish sausages (Chef Dawn uses
- Pickled vegetables (no sugar added), to serve
- Heat a cast iron skillet or griddle brushed with oil over low heat.
- In one bowl, mix together dry ingredients. In a separate bowl, whisk together wet ingredients. Add wet ingredients to dry ingredients and mix until well combined.
- Increase heat to medium. Pour about 1/2 cup of batter into a large circle (about 6-inches diameter) onto the hot skillet. Cook until edges are done (about 3-4 minutes). Flip, and heat on the other side until cooked through (about 3-4 minutes more).
Nutrition (Hot Dog Bun and Sausage Only)Fat: 30g Carbohydrates: 16g Protein: 20g Calories: 410
Nutrition (Phase 1 - with side salad)Serve each portion with a side salad made of 1/2 cup edamame, 1/2 cup shredded carrots, 1/2 cup chopped tomatoes, 1/2 cup diced cucumber, 2 tbsp feta cheese, and a squeeze of lemon. Fat: 36g (55%) Carbohydrates: 35g (23%) Protein: 33g (22%) Calories: 580
Nutrition (Phase 1 - with refried beans)Serve each portion with a side of Refried Beans (Always Delicious pg. 225) Fat: 24g (53%) Carbohydrates: 39g (27%) Protein: 28g (20%) Calories: 570
Nutrition (Phase 2 ingredients with Phase 1 Ratios)Serve each portion with Apple Pie Parfait (Always Delicious pg. 319) for dessert. Fat: 37g (55%) Carbohydrates: 37g (25%) Protein: 29g (20%) Calories: 590
Looking for Ideas to Use our Recipes in Unique Ways?
Check out our online leftover meal planning classes with Chef Kenzie Osborne. Each class is a one-hour session with a 30-minute question period. Upon purchase, you will immediately receive a specialized one-week meal plan, prep list, and additional resources prepared by Chef Dawn Ludwig and Chef Kenzie Osborne.