Almond Flour Waffles

two square waffles placed on a white plate.

Revised recipe - Almond flour waffles are easy to make, light and fluffy, and won’t stick to the waffle iron!

👉 Based on feedback from several readers who experienced issues with waffles sticking to the iron, I’ve revised the recipe. After testing it with three different waffle irons, I’ve made adjustments to ensure the waffles come out easily without sticking. The old recipe is in the recipe notes, in case you love that version!

Course Breakfast

Cuisine American

Keyword almond flour waffles

Prep Time 4

Cook Time 5

Total Time 9

Servings Waffles

Calories 188kcal

Author Maria Doss

Equipment

Waffle maker

Ingredients

1 ½ cups almond flour
2 teaspoons sugar white, brown or coconut
1 ½ teaspoons baking powder
1 large egg
½ cup milk
1 ½ tablespoons melted butter or coconut oil

Instructions

Preheat your waffle iron according to manufacturer's instructions.
Whisk together almond flour, sugar and baking powder in a small bowl.
Whisk together the egg, milk and melted butter or coconut oil in a larger bowl and stir in the flour mixture, until just combined.
Grease hot waffle iron with cooking spray.
Pour about ⅓ cup of batter onto the waffle iron and cook until the waffles are a deep golden brown, usually taking 4 to 5 minutes per waffle.
Serve with maple syrup!
(The recipe makes 5 to 6 waffles, depending on the waffle maker used)

Notes

Old Recipe

2 eggs large

2 ½ cups almond flour

2 tablespoons sugar white, brown or coconut

2 ½ teaspoons baking powder

¼ teaspoon salt

½ cup milk

1 teaspoon vanilla extract, optional

Instructions

Pre heat your waffle iron. Separate the eggs and place the whites into a medium bowl and yolks into a larger bowl.
Using an electric beater, beat the egg whites on high speed, until soft peaks form and set aside.
Add all remaining ingredients (almond flour, sugar, baking powder, salt, milk and vanilla) to the egg yolks.
Using the same beater, beat the mixture for about one minute, until thick and thoroughly combined.
Using a rubber spatula, gently fold the egg whites in three additions, until just combined. Don't overmix.
Liberally grease your waffle maker with non-stick cooking spray. Make waffles using ½ to ¾ cup batter per waffle and cook until deep golden brown (it took about 6 minutes in my waffle iron). Remove gently, as these are not sturdy like regular waffles.

Nutrition