Light and crispy, these almond flour waffles make mornings even better. Serve them with a drizzle of maple syrup or top with something savory, like an egg or slices of ham.
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.
Almond Flour. For best results, use a finely ground almond flour
Tapioca Starch. A little tapioca starch helps the waffles bake up light and crispy
Baking Powder. Provides lift. (If you are grain-free, you can make your own corn-free baking powder or buy it.)
Salt. Enhances flavor.
Milk. Use traditional or dairy-free milk. I’d avoid full-fat coconut milk. It’s a little too rich for this recipe.
Egg. Makes the waffles nice and light.
Coconut oil or butter. Adds richness. When made with butter, these waffles bake up a little darker than those made with coconut oil. Use whichever one you love.
How to Make Almond Flour Waffles
This almond flour waffle recipe is so simple. You only need one mixing bowl and a whisk!
- Grab a mixing bowl and whisk together the dry ingredients. Don’t skip this step. It helps to evenly distribute the baking powder, making for evenly light waffles.
- Add the wet ingredients. Whisk until the batter is smooth. Don’t over-mix the batter. If almond flour is overmixed, the oil can run out of it. This can make for heavy waffles.
- Cook. Be sure your waffle iron is hot when you add the batter. I preheat my waffle maker before I mix the batter.
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?
No. 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.
How do you freeze waffles?
These almond flour waffles freeze beautifully. Allow the waffles to cool. Stack them with a piece of parchment or waxed paper in between each waffle. This keeps them from sticking. Place the stack into a freezer container and freeze up to six weeks. When you’re in the mood for waffles, thaw them in 30-second intervals in the microwave until warm. Or you can heat them in the toaster.
Almond Flour Waffles
- 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, dairy-free or traditional (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)
Preheat waffle iron.
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.
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.
How to Freeze Almond Flour Waffles
Allow the waffles to cool. Stack them with a piece of parchment or waxed paper in between each waffle. This keeps them from sticking. Place the stack into a freezer container and freeze up to six weeks. When you’re in the mood for waffles, thaw them in 30-second intervals in the microwave until warm. Or you can heat them in the toaster.