Easy Almond Flour Waffles

There’s a lot to love about this almond flour waffle recipe. The waffles turn out light and crispy—and they’re so easy to make. Just stir together the ingredients, spoon the batter into a hot, greased waffle iron and bake. If you want to freeze them for a quick breakfast, you’re in luck. They freeze beautifully.

Why You’ll Love This Recipe.

• Makes light and crispy almond flour waffles.
• Easy to make. Simply stir the batter together in minutes.
• Great flavor.
• Freeze beautifully.

Ingredients.

Here’s what you’ll need to make a batch of these waffles. 

• Almond Flour. Use a finely ground almond flour for the lightest waffles.
• Tapioca Starch. A little tapioca starch helps make these crisp. Sometimes tapioca starch is labeled tapioca starch flour or tapioca flour. Check the ingredient list. If it states “tapioca starch”, it’s what you want. 
• Milk. Use traditional or dairy-free milk. I’d avoid full-fat coconut milk. It’s a little too rich for this recipe.
• Coconut oil or butter. Adds richness. When made with butter, these waffles come out a little darker than those made with coconut oil. Use whichever one you love.
• Egg. One large egg adds a nice flavor and helps with the rise.
• Baking Powder. These give the waffles a nice light texture.
• Salt. Use fine table salt. If you’re using Diamond Kosher, double the salt called for in the recipe.
• Vanilla extract. The almond flour brings most of the flavor but a teaspoon of vanilla extract adds a nice flavor boost too.

How to Make Almond Flour Waffles.

Whisk the dry ingredients together in a medium mixing bowl. You don’t want to skip this step. It helps evenly distribute the baking powder throughout the almond flour and tapioca starch, making for evenly light waffles. A

Add the wet ingredients and mix just until the batter comes together. If you over-mix batters with almond flour, the oil can run out of the flour. In this case, that can make the waffles dense and heavy. A quick mix is all you need.

Once the batter is mixed, preheat your waffle iron. A hot iron ensures the waffle is brown on the outside and light in the middle. 

Grease the waffle iron and then spoon the batter into it. Cook the waffles until they’re golden brown. The exact cook time varies by waffle iron. 

How to Freeze and Reheat.

These almond flour waffles freeze beautifully. 

1. Prepare waffles as directed. 
2. Allow them to cool completely.
3. Stack the waffles with a piece of parchment or waxed paper in between each one. This keeps them from sticking. 
4. Place the stack into a freezer bag or container. Freeze them for up to six weeks. 
5. When you’re in the mood for waffles, thaw them in 30-second intervals in the microwave until warm. Or allow them to thaw overnight and reheat them in a toaster.

Why is there tapioca starch in this recipe?

The tapioca starch helps with texture. It makes the waffles crispy and light. If you want, you can omit the tapioca starch and replace it with an equal amount of almond flour. Just note the texture of the waffles might be a little denser.

Can I replace the almond flour with coconut flour?

Coconut flour doesn’t work in this recipe. 

Can I use gluten-free flour?

This recipe was developed to use almond flour. Here’s a gluten-free waffle recipe that uses gluten-free flour.

5 from 2 votes

Print

Almond Flour Waffles

There’s a lot to love about this almond flour waffle recipe. The waffles turn out light and crispy—and they’re so easy to make. Just stir together the ingredients, spoon the batter into a hot waffle iron and bake. And if you want to freeze them for a quick breakfast, you’re in luck. They freeze beautifully.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 4 waffles

Ingredients

• 1 ¼ cups finely ground, blanched almond flour (5 ounces; 142 grams)
• ½ cup tapioca starch (2 onces; 57 grams)
• 2 teaspoons baking powder homemade or store-bought grain-free
• ½ teaspoon salt
• ½ cup milk, traditional or dairy-free (4 ounces; 113 grams)
• 1 large egg (50 grams out of shell)
• 2 tablespoons coconut oil, ghee, or unsalted butter, melted (1 ounce; 28 grams)
• 1 teaspoon vanilla extract
• nonstick cooking spray (coconut oil, ghee, or butter for greasing the griddle)

Instructions

1. Whisk the almond flour, tapioca starch, baking powder, and salt together in a medium mixing bowl. Add the milk, egg, melted coconut oil, and vanilla extract. Whisk until smooth. Let batter stand for about 5 minutes.

2. Preheat the waffle iron.

3. Lightly grease the waffle iron. Pour batter into iron as directed by the manufacturer. Bake until waffles are brown and crisp. Repeat with remaining batter.

Recipe Notes

Almond flour. Use a finely ground almond flour. Break up any lumps before making the batter. 

Tapioca starch. The tapioca starch makes the waffles really light. If you want to leave it out, replace it with ½ cup (2 onces; 57 grams) of almond flour. 

Freezing. You can freeze these waffles for up to six weeks. Prepare them as directed. Let them cool. Then stack the waffles. To keep them from sticking to each other, you can place a piece of parchment or wax paper between the waffles. Store them in a freezer container or bag.