2 (2-ounce) links chicken sausage, casings removed
1 cup King Arthur Unbleached All-Purpose Flour
½ cup King Arthur Whole Wheat Flour
¼ cup ground flaxseed
1 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon pepper
1¾ cup lowfat buttermilk
2 tablespoons Cabot Unsalted Butter, melted
2 large eggs, lightly beaten
2 tablespoons minced jalapeño pepper
4 ounces Cabot Sharp Cheddar, shredded (about ¼ cup)
PREHEAT non-stick waffle iron to medium high.
HEAT a non-stick skillet coated with cooking spray over medium high heat. Add chicken sausage to the pan and cook, crumbling as the sausage cooks through and is no longer pink. Remove from heat and allow to cool slightly.
COMBINE both flours, flaxseed, baking powder, baking soda, salt and pepper in a large bowl. In a separate medium bowl, beat buttermilk, butter, and eggs. Pour into dry ingredients and stir to form a stiff batter. Stir in jalapeno, shredded cheese and reserved chicken sausage.
SPOON batter onto preheated waffle iron coated with cooking spray. Spread batter evenly with a knife. Cook until golden-brown and crisp. Repeat with remaining batter, keeping prepared waffles in a 200 degree warmed oven until ready to serve
SERVE with fresh pico de gallo (½ cup chopped yellow onion, 1 diced jalapeño, ½ cup chopped tomato, 3 tablespoons chopped cilantro, 1 teaspoon fresh lime juice) or real maple syrup.
Recipe courtesy of Regan Jones, RD.