Simple Almond Flour Waffles

Almond flour waffles offer a quick and tasty gluten-free breakfast that you can whip up on busy mornings. They are a comforting alternative to traditional waffles with a nutty flavor that feels wholesome and satisfying. Perfect for treating yourself without the usual wheat or gluten concerns.

I made these waffles on a whim one Sunday and they quickly became my go-to when I want something a little extra but still fast.

Ingredients

• 1 1/2 cups almond flour: which provides a tender crumb and delightful nuttiness look for fresh almond flour stored in a cool place to avoid rancidity
• 2 teaspoons sugar: to add just a touch of sweetness you can choose white, brown, or coconut sugar depending on your preference or dietary needs
• 1 1/2 teaspoons baking powder: for fluffiness and light texture use aluminum-free baking powder for best flavor
• 1 large egg: to bind the batter and add richness fresher eggs will give your waffles better structure
• 1/2 cup milk: which moistens the batter cow’s milk or any plant-based milk works, just keep the consistency in mind
• 1 1/2 tablespoons melted butter or coconut oil: to add fat that makes waffles crisp outside and tender inside be sure to melt and cool slightly before mixing

Instructions

Preheat Waffle Iron:

Preheat your waffle iron following the manufacturer’s directions so it reaches an even, hot temperature. This step ensures the waffles cook evenly and develop a nice golden crust.

Combine Dry Ingredients:

In a small bowl whisk together almond flour sugar and baking powder. This distributes the leavening agent and sugar for consistent cooking and sweetness.

Mix Wet Ingredients:

In a larger bowl whisk the egg milk and melted butter or coconut oil until combined evenly. Mixing the wet ingredients before adding the dry helps create a smooth batter without overmixing.

Combine Batter:

Add the dry ingredients to the wet mixture and stir just until blended. Overmixing can lead to dense waffles so stop when no lumps remain but don’t worry about perfectly smooth batter.

Prepare Waffle Iron:

Lightly grease the hot waffle iron with cooking spray or a little oil to prevent sticking. A well-seasoned waffle iron helps keep your waffles intact when you flip them.

Cook Waffles:

Spoon about one third cup of batter onto the iron and close the lid. Cook for 4 to 5 minutes or until waffles have a deep golden brown color. Cooking times may vary slightly depending on your appliance.

Serve Immediately:

Serve waffles warm straight from the iron with maple syrup or your favorite topping of choice. They taste best fresh but are still tasty warmed later.

Almond flour is a stellar ingredient here because it makes these waffles tender with a slightly nutty flavor that reminds me of cozy weekend mornings. Making this recipe became a way for me to enjoy waffles again without compromising my dietary needs.

Storage Tips

Store leftover waffles in an airtight container or zip-top bag in the refrigerator for up to three days. Reheat in a toaster for a quick crisp up or in a warm oven if preferred.

Ingredient Swaps

Try swapping the almond flour for cashew or hazelnut flour if you want a different nutty flavor but stay away from coconut flour here since it absorbs a lot of moisture and changes texture. Use almond milk or oat milk as dairy-free options but adjust the quantity based on thickness.

Serving Ideas

Serve with classic maple syrup fresh berries or yogurt for a simple breakfast. For a savory twist add smoked salmon avocado and a poached egg or top with nut butter and sliced bananas for a midday treat.

Top with citrus-infused ricotta and honey in summer for a refreshing option.

Frequently Asked Recipe Questions

→ Can I use a different type of flour instead of almond flour?

Almond flour provides a unique texture and flavor, but you can experiment with oat or coconut flour. Adjust liquids accordingly, as these flours absorb moisture differently.

→ What type of sugar works best in this batter?

White, brown, or coconut sugar all work well. Coconut sugar adds a deeper caramel-like sweetness, while white sugar is milder and more neutral.

→ How do I know when the waffles are fully cooked?

Cook the waffles until they turn a deep golden brown and easily release from the waffle iron, usually 4 to 5 minutes per waffle.

→ Can I substitute the butter with oil?

Yes, melted coconut oil or any neutral-flavored oil can replace butter to keep a moist and tender texture.

→ What is the best way to store leftover waffles?

Allow waffles to cool completely, then store in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster or oven for best texture.