Cook the bacon over medium heat until crispy. If you’re using the baking fat instead of grapeseed oil for the waffle batter, pour the bacon drippings into a cup and allow it to cool to room temperature. Place the bacon on a cutting board, chop, and set aside.

In a large mixing bowl, combine the gluten free baking flour, baking powder, and salt.

In a separate bowl, whisk together the eggs, almond milk, and grapeseed oil (or bacon fat).

Pour the wet ingredients into the mixing bowl with the dry ingredients and mix until the clumps are out. Allow batter to sit 5 to 10 minutes. Turn on your waffle iron.

Fold in the bacon, chopped jalapeños, and grated cheddar cheese.

Spray your waffle iron and add batter to it, covering about ¾ of the surface (note: I spread my pancake batter around slightly before closing the lid).

Secure the lid and cook according to your waffle iron’s temperature, about 7 to 10 minutes (mine took about 12 minutes, but I cook at high elevation).

Place finished waffles on a plate and repeat for the remaining batter.

In a small bowl, stir together the ingredients for the chipotle yogurt sauce.

Load up your waffles with mashed avocado, chipotle yogurt sauce, pan-fried chicken, tomato, and red onion.

Slice in half and enjoy.