Almond Flour Waffles
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.
As you might guess, this recipe does call for almond flour, but if you have a nut allergy, you can try this belgian waffle recipe instead. Try one of my other favorite almond flour recipes or my peanut butter banana waffles next!
Key ingredients
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 almond flour waffles
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.
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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!
Almond flour vs. 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.
For this recipe, you want to use blanched almond flour to keep the waffles fluffy. Same with my almond flour banana bread.
Can I freeze waffles?
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.
How do I make them crispy?
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. Just avoid putting hot waffles directly on a plate because the bottoms can get soggy.
Try these next!
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Almond Flour Waffles
by: claire cary
Ingredients
- 1 tablespoon ground flax seeds
- 2 ½ tablespoons water
- 1 cup blanched almond flour
- ½ cup tapioca starch
- 1 teaspoon baking powder
- ½ cup milk dairy or non-dairy
- 2 tablespoons apple sauce
- 2 tablespoons almond butter
- 1 teaspoon apple cider vinegar
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Combine the ground flax and water in a bowl, whisk together and set aside to thicken.
- In a mixing bowl, whisk together the almond flour, tapioca starch, baking powder, and salt.
- 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!
Notes
Comments
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Thanks so much for this I have tried many vegan almond flour versions and this is the real deal.
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Thank you Dena! So happy you enjoyed them 🙂
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This is the most fluffy delicious waffle I’ve made, awesome recipe. Thank you for working to make it great.
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Aww thank you so much Tami! So happy you enjoyed it 🙂
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These were fantastic and sweet enough to not need additional syrup. Easy to make also. This fits into my way of eating perfectly. Thank you!
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These were amazing! I just got a new waffles iron and I used what I had in my pantry! I subbed arrowroot for the tapioca starch because is what I had.. I also added some cinnamon and used soy milk.. and only had crunchy almond butter.. but they came out delicious!! Will definitely be making these again and freezing!!
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Perfect! Good to know it worked with those substitutions. Thanks Karen!
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Thank you for sharing this amazing recipe and for explaining why each ingredient is needed. We subbed arrowroot for tapioca because that’s what we had on hand and the waffles came out perfect. These waffles are a hit in our household, and our 17 month old daughter loves snacking on these waffles when we’re out hiking!
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Thank you Emile! So glad the arrowroot starch worked out, and thanks so much for the feedback!
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Do we use baking soda or baking powder? At the. being of the poet it calls for baking soda. However at the bottom of the post the recipe calls for baking powder.
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Autocorrect is just awful. grrrrrr
*post not poet. -
Sorry about that! You want to use baking powder for these.
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Okay. So I had to come back and leave another comment. I’ve been making these exact waffles once a weekend the past few months. I’ve made them for people who eat loads of gluten + sugar. And they don’t even notice the different! The people love these waffles. SO GOOD!!
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Thank you Katie, you are so sweet! So, so happy these are such a hit!
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Wow! I think my eggless + gluten free waffle dreams have come true! I followed the recipe to a T and they turned out great. This will definitely be my go-to waffle recipe now. I agree that there are few vegan + gluten free waffle recipes floating around the internet. Happy I came across this! So yummy!
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Thank you Katie!! This is one of my absolute favorite waffle recipes and I’m so happy you enjoyed it!
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Hi! If I don’t have any applesauce, what can I use?
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Hi! You can try using equal parts mashed banana (though this will change the flavor) or avocado or coconut oil, or more almond butter. I’d suggest using oil, but any of these should work well. Let me know how it turns out!
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I don’t have a waffle maker, so I used the batter to make pancakes. Oh my goodness! They are incredible! I didn’t think I’d ever love a pancake, again, since going gluten and sugar free! This will be a staple in our house, going forward. Thank you for sharing!
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Yay!! I’m so glad they worked as pancakes! Thanks for the feedback Kendra 🙂
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Am so excited to try these waffles but what if I don’t have tapioca starch, what else can I use?
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arrowroot starch or cornstarch will also work!
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I make this a LOT
Tasty
foolproof
Easy
Crispy
Very fulfilling-
Thanks Veronica! They’re my favorite 🙂
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So good! I did sub arrowroot for tapioca starch, and it worked perfectly!
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Yay! So glad that substitution worked! If you don’t mind leaving a star rating next time, it really helps the blog out! 🙂
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Do you know if a chia egg would work just as well?
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I haven’t tried that, but I’m sure it will work just fine!
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I’m excited to make these! However, could I substitute something for tapioca starch?
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I imagine you can sub it for another kind of starch like potato starch or arrowroot, but I have not tried this myself and cannot guarantee the result!
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Could I sub with a protein powder ?
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You can probably sub the tapioca starch or 1/4 cup of the almond flour for protein powder, but I haven’t tried this myself and can’t guarantee the result!
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What can i use to sub the nut butter? I don’t have any at the moment. Can I use regular butter? (I’m not vegan)
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Regular butter should be ok!
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I made the waffles today for breakfast. My family loved it ! !
Thank you for this great recipe 🙂-
I’m so happy to hear that! Thanks Karin 🙂
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I love these waffles!
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I’m so happy to hear that! Thanks for the feedback 🙂
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The most delicious and fluffy maple syrup sponges I’ve ever had
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Thanks, Jeff!!
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