Almond Flour Waffles
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Published Jun 13, 2022, Updated Mar 18, 2024
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These almond flour waffles are soft, fluffy, gluten-free and super easy to make. Top them with maple syrup, fresh berries and nut butter for a delicious breakfast the whole family will love!
Did someone say waffles? Yes, please! There’s nothing better than starting your day with warm, homemade waffles – especially ones that are perfectly crisp on the outside and light and fluffy on the inside like these almond flour waffles.
They’re not only naturally gluten-free, but they’re made with healthy, whole food ingredients that you likely already have in your pantry.
Why You’ll Love This Recipe
- These waffles will fill you up without making you feel sluggish. They’re naturally gluten-free and made with healthy, whole-food ingredients.
- They are so easy to make and taste SO good! Just mix all of the ingredients together, let your waffle iron do its thing and dig in.
- They’re the perfect recipe for meal prep. Make a double or triple batch of these on the weekend and refrigerate or freeze them for healthy breakfasts all week long.
Ingredients Needed
- fine blanched almond flour – almond flour is the star of the show here. Just be sure you grab almond flour and not almond meal. Almond flour is made from blanched almonds that are finely ground. This keeps these waffles light, fluffy and gluten-free. And it’s packed with protein, fiber and important vitamins and minerals! Maybe most importantly, it’s widely available.
- eggs – eggs really help bind these waffles together (because almond flour doesn’t have gluten) and the eggs also make them fluffy!
- almond milk – I used unsweetened almond milk, but any non-dairy milk (or cow’s milk) will work.
- maple syrup – for a hint of sweetness in the batter and to drizzle on top!
- coconut or avocado oil – you will want a neutral, high-heat oil. The oil helps to create crisp waffles that brown well.
- vanilla extract – a key ingredient for delicious waffles!
- baking powder – necessary so you don’t have flat waffles!
- cinnamon – just a hint for added flavor.
- sea salt – to bring all of the flavors together.
How to Make Almond Flour Waffles
This waffle recipe is so easy to mix together and prepare! Start by preheating the waffle iron to medium-high heat and spray with cooking spray. I like to use coconut oil cooking spray. Whisk together your wet ingredients, add in the dry ingredients and stir until combined. Pour ½ cup of the mixture onto the waffle iron, close and cook for about 3-4 minutes or until golden brown. Remove from the waffle iron and enjoy!
Mix-in and Topping Variations
I love these waffles plain with a little nut butter and maple syrup on top, but feel free to get creative with your mix-ins and toppings! Here are some ideas:
- Berries – mix berries into your batter or top the waffles with fresh berries (my go-to’s are blueberries, strawberries and raspberries) when serving. They add a pop of color and such good flavor!
- Chocolate chips – mix chocolate chips into your batter for extra sweetness and flavor. I’ve been loving Lily’s dark chocolate chips as they are dairy-free and low sugar!
- Nut butter – I love adding a drizzle of almond butter or peanut butter to my waffles along with maple syrup.
- Coconut butter – sometimes if I’m feeling fancy I’ll add a drizzle of coconut butter to my waffles in addition to nut butter. It adds a delicious flavor! Check out my recipe on how to make homemade coconut butter.
- Maple syrup – can you have waffles without maple syrup?! I think not. If you’re looking for a low-sugar sweetener, use monk fruit maple syrup, which is sugar-free.
- Whipped cream – to make these waffles more of a dessert, top them with coconut milk whipped cream and some chocolate.
- Chopped nuts – add some crunch by topping your waffles with chopped pecans, walnuts or really any nut.
- Granola – I love topping my waffles and pancakes with granola for an added crunch. This hemp granola or grain-free granola would be delicious!
What to Serve With Waffles
These almond flour waffles are perfect on their own for breakfast, but if you’re hosting a brunch or want a more filling meal, here’s what I recommend serving with waffles:
- Quiche – get your savory fix with this dairy-free spinach quiche or this kale and feta crustless quiche.
- Meat – for some added protein serve these waffles with some sort of breakfast sausage and/or bacon. For a vegan option, try my tempeh bacon.
- Fruit salad – I love this simple fruit salad.
- Fun drink – you can’t have brunch without a mimosa or bellini, am I right?! For a non-alcoholic beverage try this grapefruit apple cider vinegar drink.
How To Store Leftovers
Whether you’re meal prepping these waffles, making a double batch or just have leftovers, you can store waffles in the refrigerator or freezer. Allow the waffles to cool completely on a wire rack and then store in an airtight container in the refrigerator for up to 5 days.
To freeze: place waffles in an airtight container or freezer-safe bag (I like to use my Stasher bags) and layer the waffles with pieces of parchment paper between to prevent sticking. The waffles will last in the freezer for up to 3 months.
To reheat: I like to pop waffles into my toaster or toaster oven straight from the fridge or freezer so they reheat and get a little crispy, but you can also reheat them in the microwave for about 60 seconds.
FAQ’s
Unfortunately, I don’t recommend substituting all-purpose flour in this recipe. Almond flour is really unique in that it absorbs a lot more liquid than all-purpose flour. If you use all-purpose flour in this recipe, the texture would be significantly different.
Yes! Besides being naturally gluten-free, almond flour is packed with protein, fiber and important vitamins and minerals!
These waffles are perfect for meal prep. I would double or triple the recipe and then refrigerate or freeze them in an airtight container to enjoy throughout the week.
I have this basic Oster Waffle Maker. It’s nothing fancy, but it works well and makes perfect waffles. These waffles have also been tested in this Calphalon waffle maker, which worked wonderfully.
Make sure to spray your waffle maker with cooking spray, even if your waffle maker is non-stick. This helps to ensure that your waffles don’t stick to the waffle iron. I recommend using an oil mister or nonaerosol spray like a coconut oil spray or this Choosen Foods avocado oil spray. Just make sure to avoid sprays like Pam as it can mess with the finish of your waffle maker if it’s non-stick.
More Almond Flour Recipes
- Almond Flour Muffins
- Almond Flour Banana Bread
- Almond Flour Pancakes
- Almond Flour Chocolate Chip Cookies
More Waffle and Pancake Recipes
Check out all of the breakfast recipes here on EBF!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Almond Flour Waffles
Ingredients
- 3 large eggs, at room temp
- ½ cup almond milk , or other non-dairy milk
- 1 Tablespoon maple syrup, optional
- 2 Tablespoon melted coconut , or avocado oil
- 2 teaspoon vanilla extract
- 2 cup fine blanched almond flour
- 2 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon sea salt
- cooking spray for the waffle iron
- Toppings: maple syrup, fresh berries, nut butter, bananas, etc.
Instructions
- Preheat waffle iron to medium-high heat and spray with cooking spray.
- Whisk together wet ingredients in a medium mixing bowl.
- Add dry ingredients and stir until just combined.
- Pour ½ cup of the mixture into preheated waffle iron, close and cook for about 3-4 minutes, until golden brown.
- Remove from waffle iron, plate and top with maple syrup, nut butter and fresh berries for serving.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I normally don’t leave comments. My son and I try to eat gluten-free and dairy free as much as we can and I also had a small ripe banana. I needed to use so I decided to substitute the banana in place of the maple syrup in the recipe and I also used organic unsweetened vanilla coconut milk instead of almond milk. These waffles are some of the best waffles I’ve ever had and my son loved them. I will definitely be keeping this recipe. Thank you so much.
YUM! I am so glad you and your son loved this recipe and it turned out great for you, Monica. Thanks so much for sharing your review + star rating, it means so much to me!
I don’t normally leave comments on recipes, but my family had been experimenting with different low carb waffles for around year and these are hands down the best!! Thank you!!
WOO! I am so glad you and your family are loving these waffles, Michelle. Thanks so much for sharing your review & star rating, I really appreciate it!
Awesome recipe. we really loved it.. Added just a teaspoon of coconut palm sugar to add just a bit more sweetness.
YUM! I am so excited to hear that you are loving these waffles and they turned out great for you, Irene. Thanks so much for sharing your review + star rating, it means so much to me!
These are perfectly fluffy and cakey on the inside and browned and crispy on the outside. I used coconut oil and these ended up fluffier and tasting better than a regular batch of waffles I made for my son (in case he didn’t want the almond flour version). I was worried the batter was a little drier than the regular batch, but they came out perfect! Thanks!
YUM! I am so glad you are loving these waffles and they turned out great for you, Marsha. Thanks so much for sharing your review & star rating, I really appreciate it!
These turned out amazing!
WOO! I am excited to hear that you are loving these waffles, Tricia. Thanks so much for sharing your review + star rating, I really appreciate it!
Boyfriend does keto so I used unsweetened almond milk which I also make, replaced maple syrup with Lakanto sugar-free maple syrup (it doesn’t really taste like maple syrup) but I’ll make it to his diet.
Your recipe makes really good mini waffles using a 4 inch waffle maker.
I’m not a fan of “keto waffles” that has a similar recipe but uses eight eggs and no almond milk and it’s super eggy which I won’t eat.
I came across your recipe as a compromise with him. It’s my go-to waffle and pancake recipe now.
WOO! This seriously makes me SO happy to hear. I am so glad you gave this recipe a try and you both loved them. Thank you for sharing your review & star rating, I really appreciate it!
I make waffles all the time with oat flour and many variations with banana etc. I followed this recipe and it fell apart when trying to remove it from waffle iron. The texture is mealy and not great.
Hi Betty – What type of almond flour did you use?
I made these waffles, but without the super fine almond flour. I definitely think the proper flour would make a huge difference. I’m not able to use coconut oil due to the saturated fat, but I think the coconut oil would’ve added to the flavor. My waffles were nice and crispy, but grainy like I had made them with corn meal, and a little harsh tasting. I just added some fig jam and maple syrup and they were fine. I was looking for a protein alternative to eggs every morning and I have found it as these waffles are very satiating. I would recommend this recipe, but will be sure to promote the super fine almond flour. I might add a little fresh orange zest next time and/or chopped pecans to help with the harshness.
Hi Michelle – Yes, I definitely recommend using the super find almond flour for best results. Glad you did enjoy the flavor and it turned out for you! Thank you for your review + star rating, I really appreciate it!
I made these for my kids and they begged me to make them again tomorrow. It was delicious!!
Woo! Always the best when its kiddo approves, Celina. Glad these are a hit for the whole family. Thank you for sharing your review & star rating, I really appreciate it!
I made this recipe. They turned out really HARD on the outside. The center was a bit salty and bitter. I’m willing to try it again and using less salt and NO cinnamon; maybe just sprinkle it on top, when ready to eat. But why are they so hard? How can I make them softer?
Hi Nadia – So sorry these did not turn out for you. Was it possible your waffle iron might have been on high so the outside cooked too quick leaving the inside not quite ready? Also, what type of almond flour did you use? I recommend this almond flour! Hope this helps.
Claire again, I made the waffles, yummy. But I would add a little less salt, I made them and they were a bit too salty, otherwise they where great!
Hi Claire – I am so glad these turned our great for you. So sorry they were a bit salty, you can definitely cut the salt down a but, that shouldn’t be a problem. Thank you for your review + star rating, I really appreciate it!
I was so happy when I found this recipe, all the other recipes I looked at had something that my mom could’t have, ( she can’t have egg,dairy,gluten, any type of wheat, peanut butter.I used a sub from Bob’s Red Mill.)
Thank you so much for making this recipe Ms.Brittany
Claire, 11 years old
Hi Claire – I so appreciate your comment. I am so glad you found this recipe and hope you and your mom enjoyed these waffles. ❤️ Thank you for your review & star rating, it means so much to me!
I just made these and they turned out great! I will definitely return to this recipe—and look for some more ideas from you 😉
YUM! These are a family favorite for us, I am so glad you are enjoying them too, Nia. Thank you so much for your review & star rating, it means so much to me!
I followed your recipe exactly but it didn’t turn into batter. So I had to add a bit more milk to make it spoonable. Then the waffles never crisped up in waffle iron. They were floppy and fell apart. Not sure what went wrong.
Hi April – I am sorry to hear this recipe did not turn out as you had hoped. Was your almond flour fine? If not, it could have made the batter extra thick and not work out properly.
LOVE this waffle recipe, it’s the best one I’ve tried!! Do you know if coconut flour/coconut milk would substitute appropriately? Hoping to make this for someone with a nut allergy. Thanks!
Hi Brigid – I am so happy to hear that you loved this recipe. Unfortunately for the nut free version I do not recommend coconut flour, because it can’t be subbed 1:1 with other flours as it soaks up more liquid. You could try oat flour, that would be a better substitute than coconut flour if you wanted a nut free option, but I haven’t tested it so I am not sure if the consistency will change. I do have some other nut free breakfast options if you are interested, my Protein Waffles and my coconut flour pancakes are both great nut free breakfast options.
Made these this morning, turned out really great! Waffles held up and were fluffy! My kids loved them! Thank you!!
I am SO happy that you and the kids enjoyed these waffles, Beth! Thank you for your review + star rating, I so appreciate it!