This post may contain affiliate links. Please read my disclosure and privacy policy.
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
Ingredients
- 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
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!
Video
Notes
- 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
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?
I made this tonight in my Dash mini waffle maker. I made a couple changes, instead of eggs I added 2 tablespoons of very well mashed banana(almost a purée),a pinch of cinnamon. I also added 2 tablespoons of arrowroot instead of the one, and I added half a cup of coconut milk instead of 1/3 a cup of water. I sprinkled on some mini chocolate chips when I poured the batter in and they turned out amazing. Crispy and lightly sweet with a hint of banana. My toddler gobbled them up.
I thought the batter was a little thick so I tried 1/2 cup of water instead and it worked great. And I haven’t any arrowroot either but I still like them.
I also tried it without the syrup for a burger bun substitute and added a little more water and oil(found it thick again) and it worked pretty well. All and all this is the best low carb recipe I’ve found so far
Really good crisp, flavorful waffles! I wanted to double the recipe but didn’t want to use up all my almond flour so I made a blend of oat, buckwheat and rice flours to fill out the recipe and it did the trick.
Finally an almond flour recipe that doesn’t use artificial sweetener! I will be adding this to our breakfast menu rotation. Great flavor and got crispy (but I subbed cornstarch for the arrowroot). My two-year-old loved it as well, and we tried it with peanut butter. Thanks for the recipe.
Yay! Yes, you won’t find artificial sweeteners on my website (even “natural” ones). I’m so glad you enjoyed the waffles!
There’s seems to be something off on this recipe. There wasn’t enough moisture. The consistency did not match the photos of the batter you posted. It turned into a dough ball stuck to my whisk. So I added more water thinking that the 1/3 C water was meant to be 2/3 or something. The waffle never set. Tried to make them into pancakes at that point and those did not set either.
I loved them!!! These are the best almond flour waffles my family have ever tasted! I have a kid with autism and two ADHD, who by definition are extreeeeeeemly picky eaters… and they loved them even more than the oatmeal ones I used to make for them. I can’t express in words how amazing this is! I needed a recipe to increment the protein intake (they don’t like eat meat much), and I can’t serve them one more one dish each meal, or they start feeling overwhelmed and refuse to eat. Thank you very much!
I from Mexico, and I don’t have easy access to some ingredients, so I substituted arrowroot powder with cornstarch (that was the one I had handy) and it worked perfectly. I also substituted olive oil for ghee, because my kids can’t stand the smell of olive oil, and don’t like the taste of coconut oil. They were a huge success… this will be our Sunday breakfast for a long time 🥰
oh, no need to respond to me, I now see the above comment on the tapioca starch.. 🙂
I wonder if using tapioca starch as egg replacement, if I am out of arrowroot starch, will work?
Made these this morning. Doubled the recipe as suggested and got 4 waffles out of it. Used Tapioca flour and it worked just fine. Topped with a homemade peach sauce I made and they were delish and filling!
I made them 20+ times by now. I’ve discovered them in early summer when looking for recipes for my daughter who is on low acid diet. Thank you so much! These are delicious and are awesome for someone who is on low acid diet since all ingredients are compliant with the diet. I made them without arrowroot starch (I didn’t have at first) and they turned out just fine, and then with arrowroot starch. Thank you once again!
I’m so happy to hear that you love them! Thanks for letting me know; I’m glad it worked for you without the arrowroot, too!