Preparation Method
Preheat your waffle iron.
While it heats, lightly pan-fry the diced Canadian bacon for 1-2 minutes until slightly crisped.
Set aside.
In a small bowl, whisk the egg.
Stir in the shredded cheddar cheese, ground flaxseed, baking powder, and the cooked Canadian bacon until just combined.
Once the waffle iron is hot, sprinkle half of the grated Parmesan cheese directly onto the bottom plate. This creates a crispy, non-stick layer.
Pour the egg and cheese mixture evenly over the Parmesan.
Top the mixture with the remaining Parmesan cheese.
Close the waffle iron and cook for 3-5 minutes, or until the chaffle is golden brown, crispy, and steam is no longer coming from the iron.
Carefully remove the chaffle and let it rest on a wire rack for a minute to firm up before serving. This recipe makes one large or two small chaffles.
Do not overfill your waffle maker; the mixture will expand slightly as it cooks.
