These Almond Flour Waffles are quick and easy to prepare, calling for only a handful of ingredients. I love how each waffle has 6 grams of protein to help you feel full!
Why Make Almond Flour Waffles?
These protein-packed waffles are a great alternative to store-bought freezer waffles. I created them as a way to get more protein into my kids’ mornings before school.
When you have picky eaters, it can be very hard to get them to eat a filling breakfast, so these nutrient-dense waffles are my solution for that. They do have more calories than a traditional freezer waffle, but because of that, they will leave you feeling far more satisfied, too.
Does Almond Flour Get Crispy?
Almond flour does get crispy, the but the texture isn’t “perfect” on its own. When you add a touch arrowroot starch to this recipe, the resulting almond flour waffles have a great crispy texture, without being too dry.
I recommend using a classic waffle iron for this recipe (not a thick Belgian one) to achieve maximum crispiness, while also keeping the portion sizes manageable.
Belgian waffles require twice the batter, and therefore will take longer to cook. You don’t want the outside of the waffles to burn before the inside is cooked. I tested this recipe in a thicker waffle maker, and it was okay, but not as wonderfully crispy as using a classic waffle maker.
Benefits of Almond Flour
Almond flour is simply ground almonds, so it has the same nutrition profile as the nuts. Check out my Almond Flour tutorial to make your own almond flour at home, too!
- Almond flour is high in vitamin E, which may act as an antioxidant in the body. Several studies have linked vitamin E with a lower risk of heart disease. (source)
- Almonds are high in magnesium, which may help with blood sugar control. (source)
- The magnesium in almonds may also help lower blood pressure. (source)
- One study suggests that eating almonds regularly may help to lower LDL (“bad”) cholesterol levels. (source)
- Eating almonds may help with weight loss. In one study, overweight participants lost more weight eating almonds, than those on in the nut-free group. (source)
Almond flour is also naturally gluten-free and grain-free, making it suitable for a number of special diets.
How to Make Vegan Almond Flour Waffles
If you don’t eat eggs, there is a vegan alternative for you! Swap the egg for 2 more tablespoons of arrowroot starch.
The resulting waffles will be nice and crispy, and totally vegan!
More Almond Flour Recipes
If you have more almond flour to use up, try one of these other popular options!
- Almond Flour Pancakes
- Almond Flour Chocolate Chip Cookies (egg-free!)
- Blueberry Almond Flour Muffins
- Vegan Almond Flour Banana Bread (egg-free!)
- Raspberry Chocolate Chip Muffins
- Almond Flour Cinnamon Raisin Biscuits
Crispy Almond Flour Waffles
- 1 cup blanched almond flour
- 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
- 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!
- I've made these waffles without arrowroot starch, and the result is fine, but dry. My kids didn't like them as much as the version made with arrowroot starch, so keep that in mind for texture.
- I use olive oil in this recipe because it doesn't turn solid the way that coconut oil does when it touches cold ingredients. I keep my eggs and maple syrup in the fridge, so I didn't want the coconut oil to clump in the batter. But, I assume any mild-flavored oil will work fine in this recipe.
- For a Vegan Waffle: Omit the egg and add 2 more tablespoons of arrowroot starch. (So, use 3 tablespoons total.)
Nutrition info above is for 1 waffle, when you make 5 of them total.
Additional Recipe Notes:
- For a low-sugar recipe, you can replace the maple syrup with any other sugar-free syrup of your choice. I didn’t test leaving it out, because I wanted this recipe to taste like the popular freezer waffles that kids like. We don’t serve our waffles with syrup at home (my kids prefer peanut butter on top), so I don’t mind the added sugar, but feel free to experiment with that! I imagine you’d want to leave the salt out if you leave out the sweetener, since those two flavors tend to balance each other.
If you try this recipe, please leave a comment below letting me know how you like it. And if you try something different, I’d love to hear about that, too! We can all benefit from your experience.
Reader Feedback: What’s your favorite way to use almond flour?
Questions and Reviews
Made these immediately upon reading this post. So delicious. Thanks for sharing!
Made these immediately upon reading this post. So delicious. Thanks for sharing! I love a gluten free bread item that tastes this good!
These were delicious. The flavor was there but they were flimsy. What did I do wrong? Maybe too much water or
Oil? The batter wasn’t thick. I left them on the waffle iron for 6 mins. Had to use a spatula to remove. But very tasty flavor.
I don’t own a waffle iron. Is it possible to make them on a stove top or in the oven?
I’d probably try my Almond Flour Pancake recipe if you want a tested version on the stove top: https://detoxinista.com/almond-flour-pancakes/
Hi Megan – Like Karen, I don’t own a waffle iron. In your trials, did you ever cook them in a frypan? I’m thinking they could work just like a pancake?
I didn’t test these as pancakes, but I do already have an Almond Flour Pancake recipe here on the website if you want a tested version! https://detoxinista.com/almond-flour-pancakes/
These are amazing waffles! I followed the recipe to a T and they turned out perfectly. Thank you!
These waffles are delicious! My 1 year old didn’t throw any on the floor!
Love the crispy taste and we just topped with ghee!
Can you freeze these and eat later?
So we had an issue with our waffle maker, so we made pancakes with the batter instead! They were a bit doughy in the middle, bit super crispy on the outside, and VERY tasty!
these are so easy & good! however, I’m not a huge fan of eggs and so the 2nd time I made them I used the 3 tbsp arrowroot & they didn’t turn out at all! I had a huge mess in my waffle iron; a bunch of scraped out pieces of waffle instead of an actual waffle. I’m so sad! have you ever tried this using a flax egg?
I used a flax egg and they turned out nicely.
If you don’t have arrowroot starch, don’t make this recipe. It turns out terrible, falls apart and sticks to your waffle maker no matter how much you spray it!
I used cornstarch for this reason and they turned out great!Im sure potato or tapioca starch would also work.
Yes, I used tapioca flour and they were very good.
Is it reasonable to give a recipe a 1 out of 5 when you didm’t actually follow the recipe…?
These waffles are delicious! The egg free option is perfect for our son with an egg allergy.
Love these! I used 2 teaspoons of cornstarch (didn’t have arrowroot in the house), and added a wee bit more water and about a tablespoon of coconut flour. They needed a full 6 minutes in the iron (I think it’s a Belgian style iron). They came out perfect and I got 3 large size waffles. My mistake was in forgetting to brush the waffle iron with a little more oil between waffle 1 and 2.
These were amazing! I added 1/4 cup of shredded coconut + a lot of cinnamon, doubled the vanilla extract and substituted 1 tbl of agave for the 2 tbl of maple syrup. Crisp, slightly sweet, nice texture, a little dry but adding some keto friendly syrup more than helps.
These were delicious!!
Great recipe. Followed exactly….wonderful taste….Thanks for sharing!!!
I didn’t have arrowroot starch so I substituted tapioca starch and it worked perfectly. My almond flour was from unbalanced almonds so the waffles were a bit heartier. My waffle maker is a Belgian waffle maker so cooked them longer. Delicious recipe!
These are the best gluten free waffles that I’ve ever had, including the frozen kind at the store! I’ve made these a handful of times using the tip to make them egg free. I’ve doubled this recipe as well to make enough to last for the week. I store them in the fridge and pop them in the toaster. They’re very filling as well. I struggle finding breakfast options that are both gluten and egg free. This one is a real winner!
Substituted potato starch for the arrowroot starch and it still worked perfectly. Doubled the recipe for four people. Doubled the cook time in a Belgian waffle iron. These were fantastic! Thank you for posting the recipe!
I have coconut flour and barley flour at home , can I use thirst flours instead of almond?
I’m afraid coconut flour is very different and wouldn’t work, and I’ve never worked with barley flour before. Please let me know if you end up trying it!
This is my new go-to recipe for waffles. I love how crispy they get!!! I made the egg free version and they turned out perfect. I try to stick to an oil free diet, do you think it would work to replace the oil with applesauce?
Thank you for sharing! I always love your recipes!
I love this recipe; my new go-to for waffles. I try to stick to an oil free diet, do you think it would work to substitute the applesauce for the oil? Also, I made the egg free version and they were perfect.
Hi Megan. Thank you very, very much for your postings for the Easter Holiday. It is an amazing collection.
I have sinus/allergy problems and when it’s bothering me, which seems daily, these days, I wash out my sinuses like the Budist do, minus the Netty pot.
I keep a small bottle of organic sea salt, a clean 1-1/2 glass only used for this,pour a small amount of salt in glass, add warm water so salt will dilute, I pour a little of the salt water in each palm to rinse the hands.
I pour a little salt water in a palm, inhale thru a nostril, and close the other nostril and blow, switch hands each time, and each nostril.
By the time I’ve used the glassful, something’s come out.
Sorry, It’s gross but I use to have to take antibiotics for sinus infections.
Also, inhaling steam can help if you have a sinus headache. Thank you!
These were wonderful. I only had cornstarch and no arrow root. It only made 4 for me in my Mickey Waffle. We loved the taste. Thank you for your recipes ❤️
Oh no. This recipe is terrible. Tasteless limp and a texture like congealed tapioca.
I loved these waffles! Delicious, easy, and healthy 🙂
Excellent grain free waffles. I only got two tiny waffles, but they were so good!
I made these tonight with my new Lékué silicone waffle forms using the vegan option. I used honey instead of syrup and baking soda/vinegar instead of baking powder. My son wanted chocolate ones so added 1 tablespoon cocoa powder. They turned out great! I haven’t had waffles in so long because of egg intolerance it was so nice to be able to eat waffles again. It only made 2½ waffles but they were super filling. I plan on making more tomorrow!
My new favourite recipe, so easy and I love that it’s higher protein and has a vegan option. A hit with the kids!
I just made these and they were amazing! Just saved the pin for future! Love them
I made these waffles using a belgain waffle iron, and just put the batter in the center. I also replaced the maple syrup with Walden Farms Maple Walnut syrup, which is sugar free, added less water and didn’t use the arrow root starch. I got 4 small waffles. They turned out great!
Hi Megan! After reading this recipe I immediately ordered a waffle maker and made my first batch (then a second!) this morning. They were perfect! I am vegan and gluten free and am thrilled at how delicious these are! The flavor and the crispy texture could not be better AND they really are so easy to whip up! Thank you!
I didn’t have arrowroot so I used potato starch. These are amazing! Thank you so much for an easy and delicious recipe 🙂
I made these this morning and they were delicious!!!! I will definitely be making them again!!!
Super tasty but they are sticking and coming apart when i open my waffle maker! Any tips?
That has happened to me when I open the waffle iron too early. I would try cooking them a little longer and then check on them again.
Just made these. It made two large waffles in my iron. I cooked them for 6-8 minutes. I made the recipe as is except used a different starch (either potato or tapioca, not sure what I have in my starch bag at the moment). Put all the dry ingredients in the bowl, mixed all the wet in the measuring cup with the water, then mixed well with a fork to combine. I ate the first one plain and the second with butter and VT maple syrup. These are a perfect waffle! This will be my go-to waffle recipe! Thanks for sharing it with us.
It is rare that I leave a review on a recipe, but this one deserves it. I have a lot of food allergies and I eat a diet that is slightly more strict than Paleo because I can’t eat eggs or most of the seasonings and other ingredients found in paleo recipes like apple cider vinegar.
Long story short, I have tried hundreds of paleo recipes from various blogs. Most of them don’t turn out well. Occasionally one is good enough to write down and make again. When I saw this egg-free waffle I was pretty sure it wouldn’t taste that great, but I decided to give it a try since being able to eat waffles again would be amazing. I made the waffle, pulled it out of my waffle iron, took a bit, and almost fell over in disbelief. I ran to the other room and made my husband taste it. He said, “This is incredible! You can eat this?” Since then, I have made the recipe at least 20 times. I make large batches and freeze the extras. It honestly has really improved my life. On days when I am sick and don’t feel good, I can reach into the freezer and grab a waffle.
I am seriously so grateful to you for the obvious time and testing that went into perfecting this recipe. Thank you so so much.
I loved these! I wanted to make a recipe and a half but I was short on almond flour so I used a little coconut flour. I had to add a bit of almond milk but….. totally delish!
I tried this recipe using cornstarch instead of arrowroot, canola oil instead of olive oil, milk instead of water and no sweetener at all. I used a Krupps Belgian Waffle maker at the highest setting. Yes, it took 6 minutes to cook the waffles but they came out a rich brown, nicely crisped on the outside with no problem taking them out of the waffle maker. They are a bit dry but with some fruit and yogurt on top, that wasn’t a problem. My husband said he liked them better than the wheat flour recipe. Thanks!
Forgot to give it a 5-star rating.
I made these with cornstarch instead of arrowroot, canola oil instead of olive oil, milk instead of water and no sweetener at all. I used a Krupps Belgian Waffle Maker at the highest setting. Yes it took 6 minutes for them to finish. They came out a warm, rich brown color, nicely crispy with no problem removing them. They were also delicious! They were a bit dry but with fruit and yogurt on top that wasn’t a problem. My husband said they tasted better than the wheat flour and sweetened version. Thanks!
I made these with the flax egg. Batter stuck to and burnt in my waffle iron. It’s taking a long time to clean out-not worth it. Tried to make pancakes with them. Too think and not cooking the middle. Nice taste though.
Crisp with a sweet flavour.
Tried the vegan version but failed miserably, waffles tore apart and stuck to the top and bottom.
Added an egg and solved the problem!
Next go around, I’d half the sugar because we are not sweet fans. Worth a second attempt!
Comment from my 8 year old son:
“These waffles are not only great looking, they taste good. So far we’ve made them 2 times but will be making them a lot.”
These are great, easy to make and cook quickly! I was apprehensive to try these because I love the sweet potato waffles from No Excuses Detox so much, but these are amazing.
So I have now made this recipe several times (at least half a dozen). They are amazing. I highly recommend. What I have learned is that just about any starch I’ve used (tapioca/potato/arrowroot) all result in basically the same waffle; so use whatever starch you have on hand. First, I always add the dry ingredients in my mixing bowl and blend with a fork. Then I use a 1-cup liquid measuring cup. In goes the water, then I add all other liquid ingredients to the glass (egg, syrup, oil, vanilla) and mix that with a fork until the egg is well mixed. I always add about 1T vanilla to recipes that call for it, and do the same with this. If you can’t do sweetener, you will need to modify the salt, they balance each other. Please don’t rate this recipe low if you leave out something(egg, syrup) because that’s not an issue with the recipe but your substitution. Then I mix the wet into the dry. I use a large waffle maker that doesn’t need greasing. I’ve found this recipe makes two perfectly sized waffles in my maker. I just divide the batter in half and cook them about 8 minutes. If you go to remove your waffle and it’s splitting, your waffle has not cooked long enough. Give it another minute or two. For my waffle maker, I know it’s nearing completion when there is no longer steam coming out and it doesn’t sound like there is moisture inside. The waffles start crispy, but will soften as they cool. I’ve enjoyed them with syrup, butter & syrup, strawberry syrup that I’ve made, butter & PB, butter & chocolate sprinkles. It’s all been great. I do feel like they need the butter on them, but that’s a flavor preference really. Anyway, I’ve been grain free for about 11 years, and I have tried countless recipes. This is by far the best one I’ve tried. My absolute favorite!
Stuck to my waffle iron. Waisted the ingredients and now I have a huge mess to clean up. Yes I sprayed my iron, as I always do.
Can I use cornstarch if I don’t have arrowroot?
I think that would probably work!
oh boy, oh boy, oh boy!!!! YUMMY and crispy waffles. I didn’t have maple syrup so I subbed rice syrup. I also used butter. These were a huge success. Thank you so much 🙂
I made these and they were so liquid we couldn’t get them off the waffle maker. I had to add extra coconut flour to absorb the liquid.
These were delicious! I made them eggless and the extra arrowroot was perfect. It was almost like eating a blondie or something. Yummm. My only issue is that this recipe only made 1 waffle lol. So I had to quadruple it for my family.
This is my favorite waffle recipe ever! Thank you so much for sharing! I tried another almond flour waffle recipe and it was dense and chewy, not as light and crisp as yours. I brush my waffle iron with coconut oil and each waffle comes right out. They are a little delicate to remove but within a minute of sitting on the cooling rack they crisp up beautifully. They keep me feeling satisfied all morning but do not feel heavy or overly filling. Perfect. I like having some in the freezer for busy mornings.