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Breakfast: BBQ Pulled Pork and “Cornbread” Waffles
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Get it now →Ingredients
16 oz. Pulled Pork (Recipe Here)
1 cup Almond Flour
1 tsp. Baking Powder
1/2 tsp. Salt
3 large Eggs
2 tbsp. Butter
1/4 cup Sour Cream
2 tbsp. Golden Flaxseed Meal
1 tbsp. Psyllium Husk Powder
1/4 cup Coconut Milk (from carton)
2 tbsp. Chopped Red Pepper
1/4 cup BBQ Sauce (Recipe Here)
Instructions
1. Start by making the BBQ sauce recipe found on the site. I add a little bit of lime for an extra acidic note to mine.
2. Mix together all of the ingredients except for the pulled pork. Add dry ingredients first, then wet. Once the batter comes together, add your red pepper.
3. Pour batter into your waffle maker. I use this Waffle Maker as I prefer the square waffles that can pull apart and be made into different size servings.
4. Once the waffle maker tells you that it’s ready, take the waffles out and lay on a paper towels.
5. While the waffle is cooking, put pulled pork into a pan and medium-low heat. Add about 3 tbsp. BBQ sauce and stir in.
6. Once your waffles are ready, your pulled pork should be heated through and ready to serve.
7. Add pulled pork to the top of your waffle and add a little more BBQ sauce. Optionally, serve with extra sour cream and a slice of a fresh jalapeno for a pop of flavor and spice.
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Get it now →Nutrition Facts
Serving Size: 3
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 2224 kcal | ||
| Fat 181.3 g | ||
| Carbohydrate 46.8 g | ||
| Protein 105.6 g | ||
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