These Almond Flour Waffles are made with just 5 basic ingredients. With a crispy exterior, and light and fluffy on the inside, these are simply the best!
These homemade Belgian style almond flour waffles are light and fluffy with crisp exterior and slightly sweet with subtly almond flavors. They are perfect to kick start your day or if you’re looking for a breakfast recipe for Mother's day like this healthy waffles or almond flour blueberry muffins.
We adore these almond flour waffles not only for their incredibly light texture but they are also made with no special ingredients like cornstarch, arrowroot, tapioca, potato or cream cheese like the almond flour banana pancake recipe.
Waffles are nothing but chemically leavened batter, just like with pancakes. However, according to The Food Lab, you will need extra leavening power to help the waffles rise in the trapped metal cage.
Increasing the baking powder helped with the texture but also gave a metallic flavor. So I resorted to the technique of adding a good deal of bubbles with beaten egg whites, which resulted in a superior texture that was crisp and yet airy.
This almond flour waffles recipe is a healthier spin to my popular classic Belgian waffles, so you know it's going to be a good one!
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Why you'll love it?
- Made using 5 basic pantry ingredients.
- Deep golden crispy exterior with a light, airy inside.
- The batter come together in minutes with a hand held electric beater.
- Made using wholesome ingredients , they are healthy, grain-free, low-carb and gluten-free.
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Almond flour - Use only super fine and not almond meal. They are two different ingredients and will drastically change the final almond flour waffle recipe.
- Eggs - Eggs help set the almond flour waffles as they cook as well as providing the extra lift and airy texture.
- Sugar - It helps with the caramelization effect and accentuates the natural sweetness of almonds. Use regular white, brown, coconut sugar or skip to make them sugar-free.
- Whole milk - The dairy fat in the form of whole milk is essential in adding richness and flavor. Use almond or coconut milk instead.
- Baking Powder - Double action baking powder gives the much needed lift and light texture.
Variations
This easy recipe is a base for different flavorings and add-ins. It can be customized with whatever you have on hand or that your family desires. Here are a few suggestions:
- Chocolate Chip – Stir a few tablespoons semi sweet chocolate chips at the end.
- Blueberry - Gently fold in a cup of fresh blueberries.
- Lemon Blueberry – Add 1 teaspoon of finely grated lemon zest and some blueberries.
- Vanilla - Use a dash of Vanilla extract.
- Cinnamon – Add ½ teaspoon of ground cinnamon.
- Sliced almonds - Stir chopped sliced almonds for an added crunch.
How to make?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
1. Add super fine almond flour, sugar, baking powder and salt into a bowl and whisk to combine.
2. Pour in milk.
3. Seperate 2 large eggs and add only the yolks into the bowl.
Pro tip: Seperate the eggs while they are still chilly from the fridge. Yolks are still firm and less prone to break when cold.
4. Whisk all ingredients together, until well combined.
5 & 6. Place the 2 egg whites in a seperate bowl and beat with a hand held electric beater until it is thick and stiff.
Tip: Beat until the whites appear smooth and white cloud like.
Pro tip: Don't over beat the whites! Going past the stiff peak stage, the tiny bubbles will become too rigid and rupture, squeeing out the moisture contained in the whites, resulting in a meringue that weeps and breaks.
7. Add the beaten egg whites into the combined batter and fold gently, until you no longer see streaks of whites.
8. Preheat your waffle iron according to manufactures instructions, and cook waffles until deep golden brown in color for a crisp exterior!
Tip: Be gentle when removing from the iron as these are a super tender when hot. A few minutes of resting time on a wire rack will help them crisp up and firm!
Keep them warm
This almond flour waffle recipe makes a delectable guilt free breakfast or brunch for family and friends. Here are some of my favorite ways to keep them warm until serving:
- In oven - Preheat the oven to 200 degrees F. Place the waffles on a rack set inside a baking sheet and keep in the oven to stay warm while the others cook.
- Toaster - Pop cooled ones in a bread toaster and toast for 30 seconds or a minute, until warm and crisp.
- Air fryer - Place couple of cooled almond flour waffles in a preheated 360 degree air fryer and cook for 1 to 2 minutes or warmed through.
How to serve?
I usually serve these hot for breakfast on weekends with warm maple syrup and fresh berries along with a healthy breakfast smoothie.
Topping ideas
There are so many different ways you can top your Almond Flour Waffles! Here are some of my favorite topping ideas:
- Maple syrup – Is it even breakfast without a warm drizzle of maple syrup?
- Softened salted butter
- Whipped cream – Serve as a dessert and top them with regular whipped cream or coconut milk whipped cream and fresh berries.
- Yogurt - A dollop of sweetened greek yogurt
- Chopped nuts – Add some crunch by topping with toasted chopped almonds or pecans.
- Fresh fruits - Fresh strawberries, blueberries, black berries, raspberries, sliced bananas or chopped peaches.
- Tropical - Top with coconut milk whipped cream, chopped pineapple and shredded coconut.
- Nutella - Can anyone go wrong here?!
- Fried Egg - Add some crumbled crisp bacon.
- Chocolate Chips - Mini chocolate chips or shaved dark chocolate.
- Sprinkles - Surprise the kids on their birthday!
- Candied Nuts - Candied pecans or caramel walnuts.
How to store leftovers?
Leftovers can be refrigerated in a sealed container or frozen for up two months. We love to freeze them when compared to refrigerating, since it softens them and does not crisp back up as much compared to the frozen ones.
Freezing and Reheating instructions
These almond flour waffles freeze wonderfully. I like to make a double batch or store leftovers in the freezer for a convent healthy breakfast when in a hurry.
Place them on a baking sheet in a single layer and place in the freezer until they are frozen. Then transfer to a freezer bag, seal well and freeze. These will stay well in the freezer for up to two months. Use any of the following methods to reheat:
- Toaster – Pop one or two frozen guys in a bread toaster for 1-2 minutes, until hot and crisp.
- Oven – This method works best when you are reheating several at the same time. Place frozen ones directly on the oven rack in a single layer, in a preheated 275°F oven for 9 to 12 minutes.
- Microwave method – Microwave one or two for about a minute or until hot. This is not one of our preferred method since it softens them.
Helpful tips
- Grease the waffle maker with non-stick cooking spray before cooking each batch - This is crucial when working with recipes without gluten.
- Use only almond flour and not almond meal.
- Cook until deep golden brown for a crisp texture.
- Make sure the iron is pre heated before pouring the batter.
Tips for crispy texture
- Rest on wire rack - This allows air circulation on both sides and help them crisp as they cool.
- Color, color, color - Be patient and let cook until deep golden in color.
- Don't deflate when mixing batter - Make sure to fold the beaten egg whites gently without loosing much of the air.
Recipe FAQs
No! The egg is the key ingredient in binding gluten free ingredients and providing a much needed lift and light texture. However, here is an egg free waffle recipe that you might like.
Unfortunately, We don’t recommend substituting all-purpose flour in this recipe, since he texture would be significantly different.
Sure can, blueberry waffles are a classic for a reason! Gently fold about a cup of fresh blueberries into the batter as the last step before cooking. Frozen blueberries tend to bleed into the batter, but if you don't mind blueish streaks then go ahead and use frozen blueberries.
There are several different types and shapes of press, maker or irons available in the market. We like to use a Belgian maker, with a deeper, larger grid pattern for the iconic look. We like this one from Amazon with deep squares to hold lots of syrup and toppings. However, use whatever you have at home.
These have no gluten so they tend to be fragile when compared to the regular waffles. Make sure to spray your maker with a generous coating of cooking spray, brush with melted butter or any cooking oil even if your iron is non-stick.
More almond flour breakfast ideas to try:
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Almond Flour Waffles
Ingredients
- 2 eggs large
- 2 cups + ½ cup Almond Flour
- 2 tablespoons sugar white, brown or coconut
- 2 teaspoons + ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla extract optional
To serve
Items used
Instructions
- Pre heat your waffle iron.
- Seperate the eggs and add the two whites into a medium bowl and both yolks into a larger bowl.Pro tip: Seperate the eggs while they are still chilly from the fridge. Yolks are still firm and less prone to break when cold.
- Using a hand held electric beater, beat the egg whites (on high speed), until stiff and set aside.Tip: Beat until the whites appear smooth and white cloud like.Pro tip: Don't over beat the whites! Going past the stiff peak stage, the tiny bubbles will become too rigid and rupture, squeeing out the moisture contained in the whites, resulting in a meringue that weeps and breaks.
- Add all remaining ingredients ( almond flour, sugar, baking powder, salt, milk and vanilla) along with the egg yolks. Using the same beater, beat the mixture for about one minute (begin low and increase speed), until thick and thoroughly combined.
- Using a rubber spatula, gently fold the egg whites in three additions, until just combined. (Don't over mix)
- Liberally grease you waffle maker with non-stick cooking spray. Make waffles (using ½ to ¾ cup batter per waffle) according to manufactures instructions, until deep golden brown (it took about 6 minutes in my waffle iron). Remove gently, as these are not sturdy like regular waffles.Tip: Be gentle when removing from the iron as these are a super tender when hot. A few minutes of resting time on a wire rack will help them crisp up and firm!
- Serve hot with maple syrup.
Notes
Nutrition
Nutritional information is based on third party calculations, should be considered estimates and not be construed as a guarantee. Varying factors such as product types, brands purchased, produce, the way ingredients are processed and more change the nutritional information in any recipe.
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Mandela
Had a lot of almond flour was looking for low carb breakfast idea and this one stood out to me . I tried it and loved it..getting the correct amount of batter on my waffle make was a bit trick for me as it over flows like crazy....besides that great recipe once you follow to a T ..XXX
Maria Doss
Glad to hear hun - Maria
Carolyne
Can Almond Milk be used?
Maria Doss
Hmm....It should work without any issues - Maria