Crispy Almond Flour Waffles

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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!

almond flour waffles with syrup

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.

almond flour waffle batter being mixed

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.

almond flour waffles in the waffle iron

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.

waffle with fork bite

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 waffles with syrup
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4.59 from 12 votes

Crispy Almond Flour Waffles

These Almond Flour Waffles are naturally gluten-free and grain-free, made with protein-packed almond flour. They are super-filling!
Course Breakfast
Cuisine gluten-free
Keyword almond flour waffles
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 5 waffles
Calories 197kcal



  • 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.)


Calories: 197kcal | Carbohydrates: 12g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 42mg | Sodium: 135mg | Potassium: 114mg | Fiber: 2g | Sugar: 6g | Vitamin A: 61IU | Calcium: 97mg | Iron: 1mg
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?

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Aubree Larsen

Made these immediately upon reading this post. So delicious. Thanks for sharing!

Aubree Larsen

Made these immediately upon reading this post. So delicious. Thanks for sharing! I love a gluten free bread item that tastes this good!


I don’t own a waffle iron. Is it possible to make them on a stove top or in the oven?

Tyler Brown

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?


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?


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!

Suzanne Parker

These waffles are delicious! The egg free option is perfect for our son with an egg allergy.

Sheila B Robinson

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.

Nicole Allen

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!

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