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.
WANT TO SAVE THIS RECIPE?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
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!
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!
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
-
Made these for breakfast this morning, even the picky husband liked them! I used arrowroot vs tapioca as that’s what I had on hand. Will definitely make these again!
-
I made this recipe doubled this morning and it was delicious. I swapped out the flax eggs or eggs. Then added frozen blueberries. My family and I loved them.
-
These waffles are WONDERFUL! I have two girls ages 14 & 2 and they loved them! I like the crunch and texture of the waffles. You can’t tell they’re vegan or grain free! I made a homemade blueberry syrup that complimented these waffles very well! Thanks for sharing this recipe. Including the measurements 3x the recipes was so helpful!
-
Thank you. This recipe turned great! My husband (savory fan) liked very much. He said it was hotel style. 🙂
I did miss to add the apple sauce, my mistake. Also, used regular vegan butter and turned great for our taste preferences. Maybe it was supposed to have a different consistency. Yet, we have not eat waffle in years. So we loved it. Thanks and best to you. -
These are the best grain free waffles I’ve ever had! The texture is so good that you can’t tell they’re grain free. I don’t know what kind of culinary magic this is, but I’m here for it! Thanks for sharing. 🙂
-
Also, I used Bob’s Red Mill egg replacer because I’m out of flax at the moment. It worked really well!
-
You’re so sweet, thanks Sara!
-
-
My first successful vegan gluten free waffles – thank you!!!
-
Thank you so much for this recipe. One of the best egg and gluten free waffle recipes I’ve tried (and I’ve tried many!). Will definitely be making these again 🙂 x
-
Thank you Bailey!
-
-
I love these waffles so much, thank you for sharing this recipe with us : )
-
OMG these were so good. I usually prefer pancakes over waffles but not anymore. Simply delicious!! My husband is a waffle guy and thoroughly enjoyed every bite.
-
So happy to hear that! Thank you, Melanie!
-
-
Thank you for this recipe! It is amazing. We love these waffles! I was searching for a waffle recipe that would work for everyone in the family, including me. I was beginning to think I would just have to watch everyone else eat waffles. Then I found your recipe. It looked like it would work. I figured that if it just didn’t work, we could eat mangled waffle attempts, or make pancakes with the batter. I had never made a waffle before. I bought a waffle maker and worked up the courage to try.
They were so delicious that I cried. Crunchy, chewy, sweet, and filling. Everyone loves them, including my gluten-eating husband. I have made them several times and every waffle has turned out and none have stuck to the waffle maker.
I had not eaten a waffle in 10 years. You have actually changed my life. We make waffles at least once a month now. Birthday? Waffles. Holiday? Waffles. First day of school? Waffles. Bad day? WAFFLES.
Thank you for sharing this gift with the world.-
Hi Amber! That makes me so so happy to hear! I have all sorts of dietary restrictions, so I totally understand how you feel. So glad you enjoyed these and I can’t wait to see what else you cook up!
-
-
5 stars. WOW!!!! These are absolutely delicious and taste like they are made with flour. This is BY FAR the best keto waffle recipe I have come across and the fact that it is vegan is a win-win for us. Thank you so much for a wonderful recipe. My search for the perfect vegan keto waffle recipe is over!!
-
Thank you so much Tami! So happy you enjoyed these 🙂
-
-
I’m so happy I found this recipe!! My 4yo has a lot of allergies especially to cow’s milk, eggs and whole host of nuts! Thank God almonds are one of the few nuts she is not allergic too! I have been having to make 3 different pancake recipes in my house one for my 4yo and younger daughter. One for my husband and oldest daughter. Yet another for myself bc I’m following a low carb kinda keto diet! I have finally found a recipe that meets all of our needs and taste! I will be doubling this recipe for quick and easy breakfast throughout the week!! Thank you so much for this you have saved this momma a lot time and heartache and I’m so grateful!!
-
My husband is allergic to ALL forms of wheat, even gluten free flour. So it’s been challenging looking for replacements for anything flour based. This recipe is amazing! I used potato starch instead of tapioca starch, but this still came out amazing! Crispy, but soft and still flavorful. Thank you for sharing this recipe.
-
Perfect! I am allergic to both wheat/gluten as well and gluten free all purpose flour is both free from wheat and gluten!
-
-
These are, hands down the BEST waffles! Love them! I added coconut oil to a pot, chopped up some apples, and sprinkled some cinnamon on them. It added such delicious flavour as a topping for the waffles!
-
Omg YUM! I need to try that on top! Sounds delicious!
-
-
I’ve tried plenty of gluten free recipes, and this is amazing! My kids, who dislike many things gluten free, loved these.
-
Love hearing that! Hope you try some other recipes!
-
leave a comment and rating