YogaPad Henley


Yummy savory Waffles

November 11, 2016

Do you ever just want breakfast for dinner??? Well I do, like all the time. Seriously, breakfast is my favorite meal of the day, and would eat it for every meal if I could!

So savory waffles… You might be thinking, what a strange concept. Now I can’t take all the credit, last year we went to Brussels and found this trendy little restaurant that served savory waffles! One bite, and I was sold!

Even if you don’t have a waffle iron, you can follow the recipe and make them as “American” pancakes! Also, feel free to experiment with the ingredients and toppings!


Serves: 4

Prep time: 5 minutes

Cooking time: 5 minutes per waffle/pancake


  • 2 eggs
  • 1 cup self-rising gluten free flour
  • 1 cup corn meal
  • 1 3/4 cup lacto-free milk (or regular milk)
  • 1/2 cup olive oil
  • 1 tbs sugar (optional)
  • 4 tsp baking powder
  • big pinch of salt
  • 2 large handfuls of spinach, chopped
  • 8 button mushrooms, sliced and sautéd


Heat waffle iron (or pan for pancakes).

In large bowl, beat eggs with whisk until fluffy. Beat in remaining ingredients (except spinach and mushrooms) until smooth. Fold in spinach and mushrooms. Alternatively you can use goats cheese and chorizo, love this option too! I would use a soft goats cheese, crumble it in, and pre-cooked chorizo diced.

Pour about 3/4 of a cup of batter on the waffle iron (or hot, greased pan) and bake about five minutes.

You can enjoy with some butter or maple syrup (salty sweet). Or my favorite,  poached eggs, hollandaise sauce, and chives. Clearly not the healthiest of options, but definitely tastes AMAZING!!

Let me know what you think!

Isie Carter