Corn Waffle Breakfast Sandwiches (DF, GF)

Is there anything better than breakfast for dinner???

Inspiration: Ashland Food Coop | Makes: 4 | Time

Ingredients

Waffles

1 1/2 – 2 cups #corn kernels (from about 3 cobs)

6 tbsp vegan butter, melted

2 cups GF all-purpose flour

3/4 tsp salt

1 tbsp baking powder

1/2 tsp baking soda

1/4 cup sugar

1 cup buttermilk (you can make buttermilk by adding lemon juice or apple cider vinegar to any plant milk

3/4 cup plant milk

3 large eggs

1 cup vegan shreads

The rest

Vegan breakfast sausage (I used Impossible brand today)

4 fried eggs

2 #avocados, halved and smashed

Tomato

Red onion

Hot honey

Instructions

Preheat waffle iron. Add melted butter to the corn, mix gently and set aside. Sift the flour, salt, baking powder, baking soda and sugar into a medium-sized bowl and set aside.

Pour the milk and buttermilk in a 4-cup liquid measure or small bowl. Add the eggs and whisk gently until smooth. Pour this mixture, along with the corn and butter, into the dry ingredients. Stir until thoroughly blended, scraping from the bottom and sides of the bowl. Do not overmix; it’s okay if there are a few lumps.

Lightly spray the top and bottom of the hot waffle iron with nonstick spray and brush on a little butter. Add just enough batter to cover the cooking surface, about 1/2 cup. Cook for 4 to 5 minutes, depending on your waffle iron. Do not overbake—you want the waffle to be crisp and brown, not too dark.

While the waffles cook, prep your other ingredients.

When waffles are ready, make each sandwich by adding ingredients to one waffle, cover with another waffle. Cut in half and enjoy!