Almond Flour Waffles Recipe
Want to know my secret hack for easy healthy breakfasts throughout the week? I make a big batch of these Almond Flour Waffles on the weekend and freeze them for later! The heat up perfectly in the toaster or oven, and even my kids are obsessed with these.
While many gluten-free, lower-carb recipes tend to be dry, this waffle recipe is anything but that! Made with healthier ingredients, like Greek yogurt and nut butter, they make for the best waffle texture that holds up and tastes so delicious. If you’ve been searching for the BEST gluten-free waffles, you’ll love that these turn out perfect every time!
RELATED: 35+ Easy Almond Flour Recipes
Almond Flour Waffle Recipe Ingredients/Substitutions
- Almond Flour – I recommend a finely ground almond flour, instead of almond meal. This helps with the waffles texture!
- Baking Powder
- Raw Sugar – Or coconut sugar
- Eggs – Easily make these into vegan almond flour waffles by using flax eggs instead!
- Greek Yogurt
- Butter – Coconut oil works great, too!
- Nut Butter – Any type of nut butter works great!
- Tapioca Starch – Cornstarch or potato starch are a substation option, if needed.
- Vanilla Extract
- Cinnamon
- Salt
How to Make Waffles with Almond Flour
It truly doesn’t get any easier than making Almond Flour Waffles for breakfast! All you need is a mixing bowl and a waffle iron. Here’s how to put this recipe together in 5 simple steps:
- In a medium mixing bowl, whisk together all wet ingredients until smooth.
- Whisk in the dry ingredients until you get a smooth batter.
- Heat a greased waffle iron.
- Once hot, pour batter into the waffle maker and cook until golden brown, about 3-5 minutes.
- Repeat until all batter has been used!
You’ll Also Love: Healthy Sweet Potato Pancakes
Almond Flour Waffle Topping Ideas
It’s all about the toppings! Add any of these yummy waffle topping ideas for a filling and sweet breakfast.
- Pure Maple Syrup
- Fresh Berries
- Powdered Sugar
- Frozen Blueberries
- Fruit Compote or Preserves
- Chopped Walnuts
- Vanilla Greek Yogurt
How to Refrigerate/Freeze Almond Flour Waffles
How to Refrigerate
These almond flour waffles can be stored in the fridge for 2-3 days! Start by letting them cool, stacking them with parchment paper between each one, and then storing them in an airtight container. Reheat in a toaster (recommended), oven, or microwave when ready to enjoy!
How To Freeze
To freeze these waffles, let them cool, place parchment paper between each one, and store in an airtight container in the fridge for 1 hour. Move the waffles to the freezer and store them for up to 3 months! When ready to enjoy, reheat from frozen in the toaster or the oven.
More Almond Flour Recipes
- Almond Flour Cupcakes
- Protein Cookie Dough
- Almond Flour Chocolate Chip Cookies
- Strawberry Cheesecake Bars
- Gluten-Free Funfetti Cake
More Gluten-Free Breakfast Ideas
- Banana Coconut Cream Pie Overnight Oats
- Healthy Banana Bread
- Butternut Squash Pancakes
- Gluten-Free Healthy Rhubarb Muffins
- Vegan Buckwheat Pancakes
Did you make this recipe? Rate it below and follow along on Instagram for more healthy recipes!
Almond Flour Waffle Recipe
Equipment
Ingredients
- 1 1/3 cups almond flour
- 1 teaspoon baking powder
- 2 Tablespoons raw sugar (or coconut sugar)
- 4 large eggs
- 1/3 cup greek yogurt
- 1 Tablespoon melted butter
- 2 Tablespoons nut butter
- 2 Tablespoons tapioca starch
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
Instructions
- In a medium mixing bowl, whisk together all wet ingredients until smooth.
- Whisk in the dry ingredients until you get a smooth batter.
- Heat a greased waffle iron.
- Once hot, pour batter into the waffle maker and cook until golden brown, about 3-5 minutes.
- Repeat until all batter has been used.
- Serve with fresh fruit and maple syrup!
Lori | The Kitchen Whisperer says:
These were so light and fluffy! My sous chef has Celiac disease and sometimes we like waffles as a quick snack. She whipped these up and wow were these so good! Crispy outside with a soft inside! Definitely a keeper
Loreto and Nicoletta Nardelli says:
These almond flour waffles were everything we could ask for our weekend breakfast! Lovely texture, and so easy to make!
Tammy says:
I cannot even tell the difference with almond flour. Soft inside, crisp exterior..these are perfect and so delicious!
Bernice says:
I like the idea of making a big batch of these delicious, protein rich waffles and freezing them for busy mornings. It would help me eat a nutritious breakfast instead of missing out.
Megane says:
The waffles turned out great. Nice and crispy and I loved them for everyone’s lunchboxes.
Marta says:
I made these almond flour waffles to take to a potluck on Mother’s Day and they weren’t any left over. It was a nice change of pace from traditional waffles.
Gloria says:
Always a hit on the weekends for brunch. These would also be great as a dessert with fresh berries and ice cream. Great that they are gluten free too.
JANICE DENNIE says:
Looks tasty
Toni P says:
Do we absolutely need to add tapioca?
Christine McMichael replied:
I would highly recommend it to help with the moisture retention and texture! You could also use another type of starch, like potato starch or cornstarch.
onchees says:
Ireally want to try this.
Chef Dennis says:
I am so excited to have these waffles for breakfast tomorrow!
Emily Kemp says:
What a great idea to freeze them, definitely trying this next time!
Effie J. Sorg says:
These are gorgeous little treats! So wonderful and perfect with a cup of hot tea! Beautiful clicks!
Christine McMichael replied:
Thanks, Effie!
Thalia @ butter and brioche says:
Loving these healthified waffles, I’ve made waffles before but never with almond meal. Definitely something I need to try – they look delicious.
Christine McMichael replied:
Thanks, girl! Oh my goodness, they’re so good! I actually just ate another one haha. I hope you enjoy the recipe!
kali says:
these sound awesome! what a great idea to make and freeze them
Xx
Kali
http://www.lovelaughexplore.com
https://www.facebook.com/lovelaughexplore/
Christine McMichael replied:
Thank you, Kali! 🙂