Almond Flour 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.

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

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.

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Comments

  • Donna

    These are amazing! I only used 1 tbsp sweetener instead of 3 sugar and had a slight aftertaste. Next time I’m trying 1 tbsp sugar. Could not believe how fluffy and delicious these are!

    xxxxxyyyyy

  • Leah

    Has anyone tried to freeze and reheat in the toaster?

  • Tammy

    Awesome!!!!!!!!!!!!!!!!!! Can make batter ahead of time and make waffles in the morning. Yes, Yes, Yes :)

    xxxxxyyyyy

  • 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?

    • Garrett McCord

      I haven’t tried, but can’t see why not. However, if you use coconut oil be sure to bring the mixture back to room temperature first.

  • 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??

  • Kathleen Holder

    Love these waffles! I had hungry people waiting for breakfast so didn’t crisp them very long in the oven–even then the waffles were a big hit. (“I like them better than regular waffles,” said a guest.) I refrigerated the leftover waffles, then popped them in the toaster to eat another time. They toasted really well!

  • Chantel

    Will this work with coconut flour?

    • Garrett McCord

      Hi Chantel, I imagine you could swap out the tapioca flour for coconut flour if that’s what you mean. I’m not sure I would swap out the almond flour for coconut flour, as at that point you really have a completely different recipe. I haven’t tried it either way, but if you do please let us know how it goes!

  • Susan Tielis

    Could you call these Paleo waffles!!

    • Emma Christensen

      Hi, Susan! Except for the sugar, I believe you could! If you’re cooking for someone following the Paleo diet, I’d double check the ingredients with them. Enjoy!

  • paul

    This sounds fantastic, would this work as a pancake batter as well

    • Garrett McCord

      I can’t say I’ve tried, but I imagine they would be rather flat and crispy waffles as the batter is rather runny. However, boosting it with maybe another flour option such as 1-for-1 or maybe a gluten free oatmeal flour would make it work brilliantly. If you try let us know how it comes out.

  • Chris

    How much in advance do you think you can make this batter?

    • Garrett McCord

      I would say a few hours to overnight in advance should be just fine. If you use coconut oil be sure to let the mixture come back to room temperature.

  • Dawn

    In your introduction, you mention experimenting with rye flour, possibly for your younger brother with gluten allergy. Just to make sure your readers are not misled, rye flour and rye grain products are NOT considered gluten-free. Buckwheat and amaranth are fine. Just to complete the gluten list, in addition to wheat, barley is also considered a gluten-containing grain.

    I am interested in your recipe, as I need to follow a low FODMAP diet for IBS. Not sure whether I can tolerate that much almond flour, but I will certainly play with it and let you know! Thanks for the creativity.

    • Elise Bauer

      Hi Dawn, you’re right! Good catch. I’ve removed the reference to rye.