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5
from 1 vote
Almond Flour Waffles
These fluffy and crispy gluten-free almond flour waffles come together in three simple steps with a handful of pantry ingredients.
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course:
Breakfast
Cuisine:
American
Keyword:
Almond Flour Waffles, gluten-free waffles
Servings:
4
servings
Author:
Claire Cary
Ingredients
2
cups
almond flour
2
teaspoons
baking powder
2
tablespoons
granulated sugar
2
tablespoons
melted butter
4
large
eggs
2
teaspoons
vanilla extract
½
cup
milk
½
teaspoon
salt
US Customary
-
Metric
Instructions
In a medium mixing bowl, whisk together the almond flour, baking powder and sugar until thoroughly combined.
Whisk in the melted butter, eggs, vanilla extract and milk until the batter comes together. Don't overmix!
Heat a greased waffle iron and cook according to the waffle maker's instructions.
Repeat until all batter has been used.
Notes
Don’t overmix the batter! Whisk until the ingredients are just combined. Like pancakes, it’s OK if the batter has lumps.
Grease the waffle maker well before adding the batter. You may need to grease again after cooking one waffle.
To add a fun fall flavor or a hint of warmth, you can add a dash of cinnamon to the batter.
To store:
Cooked waffles can be stored in an airtight container in the fridge for up to 3 days. You can also freeze them for up to 3 months.
Mama says, “Make sure to always check your labels!”
Nutrition
Serving:
1
waffle
|
Calories:
479
kcal
|
Carbohydrates:
21
g
|
Protein:
18
g
|
Fat:
39
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
0.2
g
|
Cholesterol:
182
mg
|
Sodium:
412
mg
|
Potassium:
313
mg
|
Fiber:
6
g
|
Sugar:
10
g
|
Vitamin A:
462
IU
|
Calcium:
269
mg
|
Iron:
3
mg