Golden, fluffy, and crisp – these waffles are breakfast perfection. Made with just 8 ingredients and no eggs or grains, so they are vegan and paleo too!
So the real question: Is this a stack of ice cream for breakfast or a stack of waffles for dessert?
I know that may seem like a lot of ice cream for a breakfast post, but stick with me because a) the ice cream is optional and b) these waffles are my new favorite and pure crispy/fluffy/golden magnificence. Egg-free waffles made with almond flour are something I’ve been dreaming of for a while, and I finally found the perfect combination of ingredients.
One bowl, 8 ingredients, 10 minutes to make, and incredibly customizable with chocolate chips or berries or whatever you love throwing in your waffle batter. Personally I prefer to keep the batter plain jane and go wild with toppings. But you do you.
I made mine small for ice cream sandwiching purposes, but they bake up just as well full size you will just get a couple less from the batch.
Like I said, ice cream = optional. But if you think a waffle sweetly soaked in maple syrup is delicious, lemme just tell you a waffle sweetly soaked in melted chocolate ice cream…just sayin.
Crispy Almond Flour Waffles
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 waffles 1x
- Category: breakfast
- Cuisine: american
Description
Golden, fluffy, and crisp – these waffles are breakfast perfection. Made with just 8 ingredients and no eggs or grains, so they are vegan and paleo too!
Ingredients
- 1 1/4 cups almond flour
- 3/4 cup tapioca flour (or arrowroot/cornstarch)
- 1 tsp baking powder
- 1/2 tsp cinnamon
- Pinch of salt
- 1/2 cup almond milk
- 2 tbsp maple syrup
- 1/2 tsp vanilla extract
Instructions
- Whisk together the almond flour, tapioca flour, baking powder, and cinnamon until no lumps remain.
- Add the almond milk, maple syrup, and vanilla. Whisk to combined.
- Scoop batter onto a preheated and greased waffle iron, and cook until golden and crispy (makes 8 small waffles, 3-4 tbsp batter per).
- Add toppings of choice, and eat!
Nutrition
- Serving Size: 2 waffles
- Calories: 303
- Sugar: 7g
- Sodium: 99mg
- Fat: 6g
- Saturated Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 5g
Keywords: gluten free, grain free, brunch, breakfast, easy, almond flour, healthy
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Did not turn out. Really thick and stuck really bad to my waffle iron even though I sprayed it and got it hot.
★
Sorry they didn’t work out for you, perhaps it was too hot. I prefer to cook these on low and give them more time, works better that way with grain/egg free recipes in my experience!
Can maple be left out in this recipe?
Yes they will be fine without!
My daughter is highly allergic to eggs and all forms of milk/dairy. I’ve tried for years to make her a decent waffle but I thought it would be out of reach forever. Finally I found this recipe and got PERFECT GORGEOUS waffles every batch I’ve made now! I just got a fantastic new waffle iron which probably helped. Looked up non toxic waffle makers and chose the Hamilton Beach Durathon Belgian waffle maker with the removable plates—highly recommend! It’s ceramic coated instead of teflon so the nonstick surface works beautifully but there’s no gross chemical fumes to burn off. Anyway this recipe is it. Exactly what I needed and I’m so thrilled that my daughter gets real homemade waffles for the first time. I made them again this morning with frozen blueberries added and they’re amazing.
★★★★★
YAY!! I am so so happy these work for your family, what a delicious and happy breakfast first🤗 Love the blueberry addition, my favorite way to make them too. Thank you so much for the lovey feedback Ash!
Wow! Surprised no on else needed more liquid.
I used 1/4 total less of (almond flour & starch, figured proportionally) but the same amount of everything else. My batter sat for 3minutes while the waffle iron heated up so I added some water to the batter. Wanted to keep calorie count the same.. The batter was so thick that I could not whisk it. (Winter here but I didn’t think the air was that dry!) it was still thicker than waffle batter usually is, more the really thick brownie batter. Smells good
This recipe is a bit thicker than your typical (without eggs and gluten that is usually necessary for waffles/pancakes), but it should still be whisk-able. Did they bake up okay? You could add an extra 1/4 cup almond milk or so as necessary!