Wholesome Almond Flour Waffles
These almond flour waffles are what breakfast dreams are made of! With a blend of wholesome, high-protein flours, they manage to be both fluffy and hearty at the same time!
Waffles are probably my favorite breakfast food on the planet. Part of that stems from my Dad's Sunday waffle routine growing up, and the other part is that they're fun to eat and easy to customize with all kinds of different toppings.
You can go sweet!
You can go savory!
Go simple with maple syrup or over-the-top with chocolate chips, sliced bananas, and whipped cream.
For this almond flour waffle recipe, I wanted to create something that was light and fluffy, naturally gluten-free, and made without all the usual starches that are added to gluten-free waffles.
The base, of course, is almond flour, and to that, we're adding quinoa flour and flaxseed meal. The quinoa flour adds a bit more protein, while the flaxseed meal brings in more healthy fats and omega-3s. The result is a waffle that’s healthy, relatively low in carbs (in comparison to traditional waffles) and high in protein.
Just add your favorite toppings and dig in!
What You’ll Need
Here’s everything you need to make the fluffiest almond flour waffles!
- Superfine almond flour – Make sure it’s superfine; this is key for light, fluffy waffles!
- Quinoa flour
- Flaxseed meal
- Baking powder
- Vanilla bean powder – This has a more intense vanilla flavor than vanilla extract, and it also adds a touch of sweetness.
- Sea salt
- Eggs – Separate the eggs from the yolks; this is easier with eggs that are chilled, so take them out of the fridge just before you need them.
- Almond milk – Or your preferred milk.
- Maple syrup – Or another liquid sweetener that you have on hand.
- Coconut oil – This is optional.
Why Do You Separate Eggs for Waffles?
The other key to making these waffles super fluffy is to separate your eggs.
By whipping the egg whites into soft peaks and then folding them into the rest of the ingredients, you're left with an incredibly light batter, which helps keep the waffles nice and fluffy.
What is almond flour? Is it healthier than regular flour?
Almond flour is made from ground almonds, which are blanched to remove the skins and then ground into a fine flour. It is lower in carbs than regular flour and can also help reduce “bad” LDL cholesterol. Almond flour is also a good alternative flour for anyone dealing with insulin resistance.
How to Make Almond Flour Waffles
Prepare. Preheat your waffle iron to medium-high.
Mix the dry ingredients. Add the dry ingredients to a large mixing bowl and whisk to combine.
Mix the wet ingredients. Place the egg yolks in one mixing bowl and the egg whites in another. To the bowl with the yolks, add the milk, syrup, and coconut oil (if you’re using it), and beat until smooth.
Beat the egg whites. Use an electric mixer to beat the egg whites on high until they can hold stiff peaks.
Finish the batter. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the egg whites.
Make the waffles. Grease the waffle iron and drop 1/4 cup of batter into the center (or whatever amount your waffle iron requires). Cook according to your waffle maker's instructions until the waffle is golden brown and lightly crispy; this usually takes 2 to 3 minutes. Transfer the finished waffle to a wire rack and repeat with the remaining batter.
Waffle Topping Ideas
I used raspberries and maple syrup for these particular waffles, but here are some additional ideas:
- Coconut yogurt & chopped strawberries
- Peanut butter & sliced banana
- Chia jam & cacao nibs
- Lemon Blueberry Sauce
- Chocolate chips & coconut whip
Can You Make Waffles Without a Waffle Maker?
Kind of! If you have a grill pan, you can use that to make waffles. It’s obviously not quite the same, and unlike with a waffle iron, you’ll have to flip the waffles and cook each side separately.
If you want to give this a try, heat your grill pan over medium heat and spray it well. Add 1/2 cup of batter to the pan; once bubbles form around the edges and the bottom looks nicely browned, carefully flip it and cook the other side.
Tips for Success
Here are some additional pointers for perfect almond flour waffles:
- Don’t change the recipe! Waffles require precise ingredient proportions for maximum fluffiness, so if you tweak the ingredients and start making a lot of swaps, you’ll change the texture of the finished waffles.
- Be careful not to over-mix. When folding in the egg whites, it’s important to do it gently. If you mix the batter too vigorously at this point, the egg whites will deflate and your waffles won’t be fluffy.
- Grease your waffle maker between each waffle. Nothing’s worse than having to pry a stuck waffle out of a waffle iron!
How to Store and Reheat Leftovers
You can store these waffles in an airtight container or wrap them well and keep them in the fridge for up to 5 days. I recommend reheating them in a toaster, toaster oven, or in a 350ºF oven, which will restore some of that crispy exterior. Of course, a microwave will work too if you’re in a hurry!
Can You Freeze Homemade Waffles?
Yes, you can freeze these almond flour waffles for up to 3 months. Wrap them tightly or store them in a freezer bag.
To reheat waffles from frozen, I usually just pop them in the toaster for a few minutes, but you can also heat them up in the microwave or oven.
More Waffle Recipes to Try:
- Sweet Potato Waffles
- Banana Quinoa Waffles
- Savory Zucchini Almond Flour Waffles
- Fluffy Gluten-Free Gingerbread Waffles
- Simply Perfect Quinoa Waffles
- Strawberry Banana Quinoa Waffles
- Sweet Potato & Pineapple Quinoa Waffles
Wholesome Almond Flour Waffles
- 1 cup superfine almond flour
- 1/3 cup quinoa flour
- 3 tablespoons flaxseed meal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla bean powder
- 1/4 teaspoon sea salt
- 3 eggs separated
- 1/2 cup Almond Breeze Unsweetened Almondmilk
- 2 tablespoons maple syrup or liquid sweetener of choice
- 1 tablespoon melted coconut oil optional
- Toppings of your choice!
- Heat a waffle iron to medium-high.
- In a large bowl, whisk together the dry ingredients and set aside.
- Separate the eggs into two additional mixing bowls. To the bowl with the yolks, add the almondmilk, syrup and oil if using, and beat together until smooth. For the whites, beat on high with an electric mixer until they can hold stiff peaks.
- Add the yolk-milk mixture to the dry ingredients and mix until just combined. Add the whites and gently fold until the batter is just combined again. Careful not to over mix as you don't want to deflate the egg whites.
- Grease the waffle iron and drop 1/4 cup of batter into the center. Cook according to your waffle maker's instructions until golden brown and lightly crispy; typically about 2 – 3 minutes.
- Transfer waffle to a wire rack and repeat with remaining batter.
- When ready to serve, top with desired toppings (I used raspberries and maple syrup here) and enjoy!