White bread chaffles
Once baked, chaffles can be incredibly versatile. There are recipes online for chocolate-chocolate chip chaffles; for pizza chaffles; for pumpkin-spice chaffles; for chaffle French toast; for little chaffle layer cakes with cream cheese frosting — the permutations are nearly endless.
Because they are high in protein — and sometimes high in fat — chaffles are filling and they keep your tummy happy for a long time.
Around my house, a basic chaffle spread with cream cheese and a sprinkle of everything bagel seasoning has become a breakfast standard. Because they’re so quick and easy to prepare, little chaffle “pizzas” make a lazy dinner satisfying.
Will this trend last, or is it a mere flash in the waffle maker? It’s hard to say. I think, however, that when a trend satisfies a need, it’s probably here for the long run.
Chaffles can be made with baking powder, almond flour (or coconut flour), an egg, cheese or mayonnaise (depending on recipe) and water.