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.
Be sure to check out this step-by-step guide to making waffles if you’re a newbie!
These waffles are dairy free and suitable for the keto diet as well as gluten free. 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 use these to make a Monte Cristo sandwich. (Leave out the vanilla for savory waffles.)
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.
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!
- 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.
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Gluten Free Crispy Almond Flour Waffles
Crispy waffles made with almond flour and coconut milk make these perfect for gluten free or dairy free diets.
Ingredients
- 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
Instructions
- 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.
- Cook until the waffle indicator light shows that the waffles are done. Adjust timing as necessary; each waffle iron will differ.
- Serve immediately or keep warm in the oven.
Notes
Recipe makes six 7″ round waffles that are:
- Gluten free
- Dairy free
- Keto
- 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.
Nutrition Information:
Yield: 6 Serving Size: 6 ServingsAmount Per Serving: Calories: 590Saturated Fat: 5gCholesterol: 164mgSodium: 430mgCarbohydrates: 18gFiber: 9gSugar: 3gProtein: 22g
