One of the things that my older kids remember from before my "transition" into a healthier way of life was corndogs. There is only one food that I ask my kids to please not eat and that is hotdogs. I guess I was feeling a little nostalgic this week and decided to come up with a vegan version of the good ol' corndog. I had seen a segment on Rachel Ray using the waffle iron for something like this and thought I would give it a shot. I was shocked at how easy these were and my kids loved them. Now I must say that even the vegan hot dogs are HIGHLY processed and are NOT a nutrient-dense food. These are not something that should be part of the everyday. However, every once in a while they are certainly welcome!
I opted to make the batter Gluten-Free although the brand of hotdog I purchased (from Wal-Mart) were not gluten-free.
3/4 cup pancake/waffle mix
1/4 cup cornmeal
3/4 cup Vanilla Almond milk
1 TBS oil
1 packet of stevia, optional
4 vegetarian hotdogs
Heat the waffle iron. Using wooden skewers, gently slide the hotdogs onto a stick. Spray the pan with non-stick spray.
Spread half of the batter onto 2 "squares" of the waffle iron. Line up 2 hotdogs per square and then pour the rest off the batter on top. They will take about 4 minutes to cook. Cut each waffle in half to serve.