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.
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
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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.
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Preheat the waffle iron.
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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.