Oh, be still my gluten free heart! These almond flour waffles are crispy and light, a perfect way for me to indulge in a special weekend breakfast without the gluten.
Also? They’re dairy free and suitable for the keto diet as well. That’s winning waffles for a whole lot of people on special diets!
With no added sugar, this waffle recipe is a double hitter; it can go sweet or savory! Slather it with blueberry sauce or maple syrup, or spread on some hummus for a filling meal.
My family loved these waffles — even the wheat eaters among us! With real food ingredients like almond flour and coconut milk, you might expect these waffles to be a bit dense, but they’re not. They’re crispy and airy and delicious! These waffles hold together beautifully, too, which isn’t always the case with gluten free recipes.
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Making these almond flour waffles
These almond flour waffles are made with finely ground almond flour. Canned coconut milk makes this a dairy-free waffle. If you’d like to use another type of milk — either dairy or a dairy free nut milk — use 1-1/4 cup to replace the coconut milk.
We used an Oster DuraCeramic Belgian Waffle Maker set on max. Each waffle took about 8 minutes to cook and popped out of the waffle maker easily.
This recipe makes a thick waffle batter. Spoon it into the waffle iron and spread it out toward the edges before closing it.
Serve them with
- The flavor of maple syrup pairs well with these waffles, and it’s the easiest way to top them. Along with a pat of butter, of course!
- Top them with this easy 3-ingredient blueberry sauce.
- My husband thought these tasted a bit biscuit-like, so they’d be great with sausage gravy.
- Top them with hummus! Try this roasted red pepper hummus, spicy chipotle hummus, or this easy homemade hummus.
- 4 cups almond flour
- 2 tablespoons flax seed
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 can coconut milk 14 ounces
- 1/4 cup water
- 1/4 cup light oil
- 6 eggs
- 1 tablespoon vanilla extract
- Preheat waffle iron while you make the batter. Let it warm for 10-15 minutes.
- Combine the dry ingredients in a medium-size bowl. Whisk the wet ingredients together in a separate bowl.
- Stir wet ingredients into dry ingredients until just combined. This will make a thick waffle batter.
- Allow batter to sit for five minutes or so before cooking.
- Oil the waffle iron thoroughly and scoop batter onto the bottom plate.
- Spread batter out toward the edges of the waffle maker before closing the lid.
- Serve immediately or keep warm in the oven.
Paleo If you’d like to use another type of milk — either dairy or a dairy free nut milk — use 1-1/4 cup to replace the coconut milk.