Almond flour waffles, October 2012
Why is brunch such an awesome meal? Is it the fact that it gives us options like crispy bacon, flavorful sausage, pure maple syrup drizzled over waffles or pancakes with butter melting on top, crispy fried potatoes, eggs cooked to order, hot coffee with heavy cream, and fresh-squeezed orange juice? Or is it that we eat brunch mostly on weekends or vacation when we’re in a relaxed frame of mind? I’m still trying to figure it out.
Waffles are among my favorite brunch foods. They’re so appetizing with those pretty indentations for the melted butter and syrup to pool in. This almond flour waffle recipe is a recent, welcome addition to my standbys file. I love breads made with wheat flour and for the most part don’t love starchy gluten-free flour blends. This is the perfect solution. These waffles are so good that I don’t have to make wheat waffles for me and gluten-free ones for my husband. Try them yourself and find out!
This recipe works well with either Bob’s Red Mill Almond Meal/Flour
A little lemon or orange zest adds a hint of bright flavor.
If you have any leftovers, freeze and rewarm them in a toaster or toaster oven.
| Quick Almond Flour Waffles | | Print |
- 2 eggs
- 3/4 cup milk (regular or alternative milk of choice)
- 2 cups (168 grams) almond flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon orange or lemon zest
- Oil or oil spray for coating waffle iron
- Preheat waffle iron to highest setting.
- In a medium bowl, whisk together eggs and milk. Add the remaining ingredients except oil and stir just until blended. Batter should be slightly thick but still pourable. If it’s very thick add more milk, one tablespoon at a time, and stir in just until blended.
- Important: These waffles tend to stick, even on a non-stick waffle iron. For best results, before cooking the first waffle brush or spray a little oil onto the plates. If subsequent waffles stick, spray or brush oil again.
- Pour batter on preheated waffle iron and cook on high setting until browned or until waffle iron's light indicates the waffle is done.
- Serve immediately or keep warm in 200°F oven until ready to serve.
Shared at Simply Sugar & Gluten-Free Slightly Indulgent Tuesday and The Gluten-Free Homemaker Gluten-Free Wednesdays.
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I made these into pancakes as the first batch as a waffle stuck really bad and I couldn’t open my waffle iron, even with oiling it well. I did sub pumpkin seed flour as I can’t have almond flour and can’t have eggs so did a chia egg sub. This morning, I used the “pancakes” to make a breakfast sandwich with a homemade beef sausage patty. Yummy!
I hadn’t heard of pumpkin seed flour. Interesting!
Even with the almond flour, I always need to oil the waffle iron well. Glad you made them work.
Thanks for commenting!
Finally, a waffle recipe that tastes like a waffle and not an egg! We had them for breakfast yesterday, and the husband requested them for today, too. Thanks for a great recipe!
Thanks, Louanne, I’m glad they turned out! I love them too!
Hello Eileen,
I tried your waffle receipe on Sunday with a few alterations. The waffles were easy to make and tasted just awesome! The texture was perfect, and no beating of separated eggwhites necessary like in some other waffle receipes.
I changed out 1/2 cup of the almond flour with flaxseed meal, which gave the waffles a slightly nutty taste plus added fiber. I also added about 1/4 cup Blue Agave Nectar for sweetness with a low glycemic index and about a teaspoon of vanilla extract.
Delish!
I’m happy the waffles turned out well. Your changes sound yummy!
Oops, correction: I added a couple of squirts of Agave nectar – more like a Tbs. 1/4 cup may be overkill. ;-). Sorry!
tried this recipe this morning – structurally, the waffles were perfect. i used coconut spray and that kept them from sticking to my waffle iron really well. however, they were a bit bland – next time, i will add a teaspoon of vanilla, and maybe sugar to sweeten them up just a touch. Otherwise, consistency-wise, they were perfect! Thank you!
Thanks for your comment, Katie! You are right that this is a pretty basic waffle recipe. I was super excited just to be able to make a puffy gluten-free and grain-free waffle, and I look forward to varying it in the future myself.
Your ideas of adding sugar and vanilla sound good–I would love to know how they work out. If the vanilla doesn’t do what you want flavor-wise, you might want to experiment with almond extract. As much as I love vanilla, sometimes it doesn’t perk up the almond flour as much as I would expect.