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Grain-Free Bacon-Cheddar Waffles

Why bother with basic waffles when you can elevate them with a few extra ingredients?

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Waffles are so versatile – you can enjoy them with a little butter and maple syrup, use them as a base for a decadent ice cream sundae or have them as an accompaniment to fried chicken. Though we love waffles just as they are, we decided to kick them up a notch. While your typical plain waffle is a brunch fave, our upgraded Bacon-Cheddar Waffles are going to add even more flavor and fun to your morning meal. 

You can easily upgrade your waffles by stirring minced bacon, shredded cheddar and sliced scallions into the batter before cooking. The result: Tons of flavor cooked right in. You can still enjoy them with butter and syrup or alongside chicken. And you also can use them as the base of an open-faced sandwich, or even just grab one on its own as an on-the-go breakfast.

The best part: These waffles are made with cassava flour, so they’re gluten free, grain free and nut free, perfect for anyone with dietary restrictions. Cassava flour is made from the cassava root (also known as yucca), a tuber that is dried and ground to produce the flour. Because cassava has a mild, neutral flavor, like all-purpose flour, waffles made with it are just as delicious as the classic kind you grew up on.

When cooking or baking with cassava flour, we recommend weighing it, rather than using a scoop-and-sweep method to measure. Cassava is lighter than all purpose flour, and more absorbent. Precision is important so you don’t end up with too much cassava flour, which can leave you with heavy, gummy baked goods.

Pro tip: Make extra waffles, and keep them covered in the fridge or tightly wrapped in the freezer. On busy weekday mornings, simply reheat them in the toaster or toaster oven.

Bacon-Cheddar Waffles

Prep Time
20 min
Cook Time
30 min


  • 6 slices bacon
  • 6 large scallions, white and light green parts thinly sliced, dark green parts reserved for garnish
  • Sea salt, to taste
  • 1 cup cassava flour
  • 1 cup unsweetened almond milk (or other milk of choice)
  • 2 large eggs, at room temperature
  • 4 tbsp unsalted butter, melted and cooled
  • 1 tbsp baking powder
  • 1/4 tsp freshly ground black pepper
  • 3 oz sharp cheddar, shredded (about 3/4 cup)
  • Eggs, any style, or pure maple syrup, for serving


  1. In a large skillet, cook bacon over medium-low heat until crisp and fat has rendered (do not let fat burn). Transfer bacon to a cutting board and finely chop. Pour off and reserve the fat.
  2. Add sliced scallions to the skillet. Season with a pinch of salt and sauté over medium-low heat just until tender, about 2-3 minutes. Remove to a plate and let cool.
  3. Preheat the oven to 200ºF. In a blender, combine the cassava flour, almond milk, eggs, butter, baking powder, and 1/4 teaspoon each of salt and pepper. Blend until smooth. Pour into a medium bowl and fold in the bacon, scallions, and cheese.
  4. Preheat a waffle iron. Brush lightly with reserved bacon fat. Add about 2/3 cup batter to the hot waffle iron, close, and cook according to manufacturer’s instructions until golden and crisp. Transfer to oven to keep warm (place them directly on oven rack) while you cook the remaining waffles. Brush the waffle iron with bacon fat between batches as needed.
  5. Garnish with green onion stalks and serve waffles hot with eggs on top or with maple syrup.