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.