Crispy Almond Flour Waffles
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
5 waffles
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Calories
197 kcal
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Course
Breakfast
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Cuisine
gluten-free
Crispy Almond Flour Waffles
Description
Crispy Almond Flour Waffles combine blanched almond flour with arrowroot starch, egg, olive oil, maple syrup, water, baking powder, vanilla, and salt. Arrowroot starch adds structure and moisture retention, improving texture and preventing dryness. Olive oil is used due to its liquid state at cooler temperatures, avoiding clumps in the batter that may occur with solid fats like coconut oil.
Cooking in a preheated waffle iron produces waffles that develop crispy edges with a soft but firm crumb inside. The recipe yields waffles sized to fit standard toasters, facilitating quick reheating or serving.
These waffles can be a breakfast option for grain-free diets or those looking for a different texture than traditional flour waffles. The combination of maple syrup and vanilla offers gentle sweetness and aroma without overpowering the nutty almond flour base.
For an egg-free version, omit the egg and increase arrowroot starch to maintain binding and texture. Be sure to grease the waffle iron between waffles to prevent sticking.
Ingredients
- 1 cup almond flour blanched
- 1 large egg (see notes for egg-free version)
- 1 tablespoon arrowroot starch (see notes)
- 1 tablespoon extra-virgin olive oil (see notes)
- 2 tablespoons maple syrup
- 1/3 cup water
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your waffle iron, as this batter will come together quickly.
- In a large mixing bowl, combine the almond flour, egg, arrowroot, olive oil, maple syrup, water, baking powder, vanilla, and salt. Use a whisk to stir well, making sure to break up any clumps.
- When the waffle iron is hot, grease it with spray oil, then pour 1/4 cup of the batter into the center of the waffle iron. (It's okay if it doesn't spread all the way to the edge of your waffle iron-- this amount makes waffles that will fit in your toaster.)
- Cook until your waffle iron lets you know that the waffles are done, roughly 4 to 5 minutes. (This will vary based on your waffle iron-- I used a classic one; not a Belgium one for testing. If you use a thicker waffle iron, your waffles may need 6 minutes to cook.)
- Use a fork to carefully remove the cooked waffle, then repeat with the remaining batter, making 5 waffles in total. Be sure to spray the griddle with oil between each waffle, to prevent sticking. Keep in mind that the waffles may look flimsy right when you remove them from the waffle iron, but they will crisp up quickly-- within 60 seconds-- when you transfer them to a plate.
- Serve warm with your favorite toppings. (My family likes topping them with peanut butter most mornings, instead of syrup.)
- Leftover waffles can be stored in an airtight container in the fridge for up to 4 days, or in the freezer for up to 3 months. Pop them in the toaster to reheat!
Notes
- Arrowroot starch improves texture and moisture; omit it for a drier waffle but less preferred texture.
- Olive oil prevents batter clumping due to its liquid state at cooler temperatures, unlike solid fats.
- To make vegan waffles, omit the egg and increase arrowroot starch to 3 tablespoons total.
- Use a preheated waffle iron and grease between waffles to prevent sticking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5waffles
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Calories | 197kcal | 10% |
| Carbohydrates | 12g | 4% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 42mg | 14% |
| Sodium | 135mg | 6% |
| Potassium | 114mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 61IU | 1% |
| Calcium | 97mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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