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.
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.
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!
Once prepared, these waffles will store in the fridge for 3 days or in the freezer for several weeks.Be sure to use blanched almond flourand not almond meal for this recipe. You can use any nut butter in place of the almond butter, but do not sub the almond butter for more apple sauce as this will cause the waffles to be very gummy. To keep the 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 use regular egg in place of the flax egg if desired. However, this will make the waffles really light and airy.You'll want to use one of the higher settings on your waffle maker to make sure the waffles cook through properly. I have this waffle maker and put it on setting number 5 (out of 6).