Almond Flour Waffles

Gluten-FreeVeganAlmondWaffle

These almond flour waffles are gluten-free AND dairy-free! But more important than that, they're light, crispy, and delicious with maple syrup. Perfect for a big family brunch.

Photography Credit: Sally Vargas

I love cooking for people. It’s my primary means of showing affection.

And while I’m always happy to work around dietary needs, cooking for my younger brother takes a bit more consideration. Not only is he lactose intolerant, he is also allergic to gluten. (Sadly, this means every single recipe from my mac and cheese cookbook is off the table!)

Rather than see these dietary restrictions as inconveniences, I prefer to see them as challenges. Or, at the least, an excuse to buy and explore alternatives such as buckwheat and amaranth flours.

Gluten-free waffles

I’m particularly smitten with almond flour, also known as almond meal. The flavor and texture it adds to recipes is just so sweet and nutty. (Note that almond meal often contains small bits of the almond husk, whereas almond flour usually made from blanched almonds.)

This recipe for almond flour waffles is one result of all this playing around with flour. They incorporate almonds in three ways: almond flour, almond milk, and almond extract. They’re bursting with almond flavor and have a perfectly crispy texture.

Gluten-Free Waffle Batter

This recipe is also completely flexible with whatever flours, milks – or allergies! – you might be working with. I’ve made them with all-purpose gluten-free flour instead of the almond flour and tapioca (Bob’s Red Mill makes a great one) as well as with regular all-purpose flour was I was simply cooking for myself.

I’ve also swapped out the almond milk for another non-dairy milk or for regular whole milk at various times, and used butter instead of coconut oil.

Using tapioca flour, almond milk, and coconut oil, as this recipe is written, will give you the lightest, crispiest waffle. Swapping in butter, whole milk, and all-purpose flour will get you a more traditional, bread-y waffle.

The exact flavor and texture of the waffles will change depending on the ingredients you use, but no matter what you do, it all works and it’s all good!

Crispy Almond Waffles

Almond Flour Waffles Recipe

Print
  • Prep time: 15 minutes
  • Cook time per batch time: 10 minutes
  • Yield: 6 to 8 waffles

For a truly crispy waffles, I recommend transferring finished waffles to the oven to dry out a bit and ensure a crispy exterior.

This recipe is easily doubled.

Ingredients

  • 1 1/2 cups almond flour or almond meal
  • 1/2 cup tapioca flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • Pinch of salt
  • 3 tablespoons sugar
  • 3 large eggs
  • 3 tablespoons coconut oil, warmed to liquid state
  • 1 cup almond milk, room temperature
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract

Special equipment:

Method

1 Preheat your waffle maker: Turn on your waffle maker and let it warm for 5 to 10 minutes, until hot enough that a flick of water evaporates on contact. Heat the oven to 250°F.

2 Make the waffle batter: Whisk together the dry ingredients in a medium bowl. In a separate bowl, whisk together the wet ingredients. Add the wet ingredients to the dry ingredients and thoroughly whisk together.

Gluten-Free Waffle Batter

3 Rest the batter: Allow the mixture to sit for 5 minutes to give the flour time to absorb the liquid.

4 Make the waffles: Grease the waffle maker and make waffles according to manufacturer’s instructions. After cooking, place the finished waffles in the oven for 5 to 10 minutes to stay warm and to crisp them up a little. Serve immediately.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Almond Flour Waffles on Simply Recipes. Thank you!

Print

This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!

Garrett McCord

Garrett McCord is a professional writer and recipe developer whose work has appeared in many print and online publications such as Gourmet Live, Saveur, Huffington Post, Smithsonian, and NPR. Past clients also include numerous food companies, wineries, and distilleries. Garrett writes about cocktails on his website, Coupe de Grace.

More from Garrett

18 Comments / Reviews

No ImageAlmond Flour Waffles

Did you make it? Rate it!

  • Sara

    This is the best recipe. My whole family loves it even the ones that don’t epusually eat gluten free, make sure you grease the waffle maker, I use avacado oil. Also once I forgot an egg and the batter stuck,

    xxxxxyyyyy

  • Mark

    Tried this recipe and it did not go well. The batter seemed very thin. It took much longer to cook and tended to stick to the waffle iron. While most of the waffles can out in messy sections the taste was not bad. Taste was a bit sweeter than traditional waffles but still not bad.

    xxxxxyyyyy

  • Tiffani

    Can this be made the night before and rested overnight like ‘traditional’ waffles mix?

  • Edwina

    Followed this recipe step by step and they turned out amazing. They didn’t stick to the waffle iron at all. I would just like to the know what the nutritional value is for this recipe?

    xxxxxyyyyy

  • Crissy

    I did something terribly wrong. My batter turned out way too thick and completely stuck to my waffle iron…any thoughts??

View More
Crispy Gluten-Free Almond Flour WafflesAlmond Flour Waffles