I’m going to add a link to the recipe since there are so many versions and she has lots of tips. I’ll share how I modified a chaffle recipe.
I use the basic chaffle recipe from Wholesome Yum (I use the almond flour version). I add Parmesan “shaky” cheese and garlic to the mix. I add a smidge of water to thin the batter a bit.
Then I scoop out the batter and put it in the pan. I use the back of the scoop to spread it out a bit into a pancake shape. I cook them in butter, flipping carefully when one side is toasty and set. Then let it cook until the other side is toasty. This makes “chancakes” instead of chaffles. If you put them on a cooling rack right out of the pan they don’t get quite as soggy.
(Reheating in an air fryer will make them not as soggy also. The next day)
I make pizza sauce with tomato paste, Italian seasoning , garlic powder, onion powder and salt. Top the warm chancakes with sauce and our favorite toppings and convection bake at 400F until they look toasty.
They keep well in the fridge, and I enjoy them cold. But I have always like cold pizza.
Recipes for chaffles that I like the best (with psyllium husk powder which I think makes a big difference) She gives 5 different flavors.
https://www.wholesomeyum.com/keto-chaffles-recipe/
by imabookwyrm
2 Comments
That’s my go-to recipe for chaffles. I’ve only made the basic recipe, but I make a bunch every week. I had considered using these as a pizza base, now I’m definitely doing it! Yours looks so good!
I love that you said “shaky cheese”, that’s what my family says, taught it to my husband when we started dating 😂