Biscuit-waffles and sausage gravy=BRILLIANT!!!

Why has nobody ever come up with this??? A waffle is SO perfect for gravy since a biscuit is really just a medium for placing gravy. With a waffle, the gravy falls into all the right places so that there are no dry bites.

I ended up on this waffle adventure completely by accident. The recipe I followed made batter instead of dough and my brilliant husband said, “It looks like waffle batter”.  At that point, the lightbulb went on and the rest is history.  My husband AND 7yo loved it. We will definitely be tweaking and playing with this in the future.



  • 3/4 c almond flour
  • 1/4 c coconut flour
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 6 egg whites (beaten until “frothy”)
  • 1.5 Tbsp butter, lard, or melted coconut oil

Warm up your waffle iron.

Mix all dry ingredients, then add the egg and oil.  Once they’re blended together, pour into waffle iron until desired doneness.


  • 1 lb breakfast sausage (you can make your own or purchase it pre-seasoned).  If you buy already packaged, read the ingredients carefully. Try to find one that has only a few ingredients and nothing you don’t recognize.  Avoid anything with sugar, soy, or nitrates in the ingredient section.
  • 1/2 onion, diced
  • 2 Tbsp arrowroot powder (found at Whole Foods in the self-serve baking aisle) This is your thickener.
  • 1 can full fat coconut milk (found at Trader Joes)
  • 1 tsp sage (or more if you aren’t buying pre-seasoned ground meat; this goes for all of the herbs in this recipe)
  • 1 tsp dried basil
  • 1 tsp fennel seeds
  • 1 tsp black pepper
  • 1/2 tsp salt

Brown the sausage and onion in a skillet (not non stick).  Remove from pan and add the arrowroot powder to the oil left in the pan from the sausage.  Mix together (it will look dry).  Add the first 1/3 of the can of coconut milk and mix with the “roux”. Brown bits should start coming up from the bottom of the pan, which is good.  Slowly add the remainder of the coconut milk.  Heat to thicken and then add herbs and seasonings.  Put the sausage and onion back onto the gravy liquid and mix and warm through.  Add cayenne or more black pepper if you prefer a spicier gravy.

Serve over “waffles” and top with an egg (if desired).


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