Crispy on the outside but soft and fluffy on the inside, these vegan almond flour waffles are grain free, paleo, and the perfect weekend breakfast! They store well in both the fridge and freezer which makes them perfect for meal prep.
Are you team waffles or pancakes? If you’re reading this, I’m going to take a wild guess and assume you’re team waffle. But then again, I’m writing this and I’m usually team pancake so I probably shouldn’t assume!
Despite my love for a tall stack of fluffy pancakes, I have to say, these almond flour waffles are one of my favorite recipes to date. They’re easy to make, vegan, paleo, crispy but fluffy, refined sugar free, made with no eggs and grain free.
They have such a great flavor and smell delicious as they’re cooking, and have the perfect little pockets for puddles of maple syrup.
Almond Flour: This will make up the base of the recipe. Be sure to use almond flour and not almond meal. These are two different ingredients and will drastically change the final recipe. And yes, the almond flour will help these waffles get nice and crispy!
Tapioca Starch/Flour: Unless you want your waffles to crumble all over the place, don’t skip this ingredient! This is a key binding agent and works well to hold the ingredients together.
Almond Milk: Any non dairy milk will work for this recipe, but unsweetened vanilla almond milk has always been a personal favorite.
Apple Sauce: To help bind everything together. I do not recommend subbing for oil because the apple sauce is necessary to make these fluffy, and we get plenty of fat from the almond flour/butter.
Almond Butter: To give the waffles some fluff and texture. Any nut butter should work just fine, but I suggest one with a more neutral flavor such as almond or cashew.
Maple Syrup: For sweetness! Coconut sugar, brown sugar or honey will also work. To make these a bit more keto friendly, you can sub your favorite sugar free maple syrup alternative.
Flax Seeds: To make a “flax egg” to bind everything. Real egg also works but will make the waffles a bit lighter and fluffier. Still delicious though!
How to make this recipe
All you’ll need to do is make your flax egg by combining the flax seeds and water. Let this sit aside for about 5-10 minutes to thicken. After a few minutes, if you give it a stir, it should have almost an egg like consistency and will work to bind all of the ingredients together.
Meanwhile, combine all the dry ingredients, and mix together. Add in the wet ingredients and whisk together until you have a batter.
Next, use a ladle, 1/2 measuring cup, or pour about 1/3 of the batter onto a hot waffle maker and let cook until the waffle maker beeps. Don’t lift the top up until it beeps!
All waffle makers are different, but I suggest setting the maker to a higher setting because these take a bit longer to cook than normal waffles. If you set it too low, the waffles won’t be finished cooking and they’ll pull apart when you open it.
On that note, be sure you do not open the waffle maker while they are cooking! This will cause them to separate and will make clean up rather difficult. I used to do this all the time as a kid and it never went over very well!
Once the waffles are all done, top them off with some fresh berries, maple syrup, or a dollop of coconut whipped cream!
Frequently asked questions
Can I freeze them? Yes, these waffles store really well in the fridge or freezer! They will last in the fridge for 3 days or in the freezer for about 3 weeks. Let them cool completely and then store in an air tight container or freezer safe bag.
What can I use instead of a flax egg? You can use regular egg in place of the flax egg if desired. This will yield an even fluffier and lighter waffle.
What’s the difference between almond flour and almond meal? Almond meal is made from whole ground almonds with the skin on, whereas almond flour is made from blanched almonds without the skin.
Be sure to use blanched almond flour and not whole almond meal for these waffles. While similar, they have very different textures and will yield different results.
Pro tip: To keep these waffles warm and crispy while the others are cooking, preheat your oven to 200 degrees Fahrenheit and place the waffles directly on the rack to stay warm while the other waffles cook. You can also pop them in the toaster if they’ve been sitting out for a bit.
Try these next!
- Avocado Mango Smoothie
- Vegan Chocolate Milkshake
- How To Make Oatmeal
- Paleo Blueberry Muffins
- Sweet Potato Breakfast Bowl
If you want more recipes straight to your inbox, be sure to subscribe to my email list! As always, be sure to tag me on instagram so I can see your creation. Leave a comment and rating below if you try this recipe!
Vegan Almond Flour Waffles
by: claire cary
- Combine the ground flax and water in a bowl, whisk together and set aside to thicken.
- Add the almond flour, tapioca starch, baking powder, and sea salt in a large mixing bowl and mix together.
- Add in all remaining ingredients and whisk together. Stir in the flax egg.
- Heat a waffle maker and grease with oil to prevent sticking. I suggest setting the waffle maker to one of the higher settings. All of them are different, but I set mine on level 5 out of 6 since these waffles require a bit of a longer cooking time than regular waffles.
- Use a ladle to scoop out the batter into the waffle maker.
- Repeat until all batter has been used.
- If you want the waffles to get extra crispy, pop them in the toaster for about 30 seconds to crisp up the outside or keep them warm in a low temperature oven.
- Serve with maple syrup and berries and enjoy!