Almond Flour Waffles with Berries (Print Version)

Light, fluffy almond flour waffles topped with mixed berries and maple syrup—gluten-free breakfast in 25 minutes.

# What You Need:

→ Waffle Batter

01 - 2 cups almond flour
02 - 2 large eggs
03 - 1/4 cup unsweetened almond milk or milk of choice
04 - 2 tablespoons melted butter or coconut oil
05 - 2 tablespoons maple syrup or honey
06 - 1 teaspoon vanilla extract
07 - 1/2 teaspoon baking powder
08 - 1/4 teaspoon salt

→ For Serving

09 - 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
10 - 2 tablespoons maple syrup or honey (optional)
11 - Powdered sugar for dusting (optional)

# How-To:

01 - Preheat your waffle iron according to the manufacturer's instructions.
02 - In a large mixing bowl, whisk together the eggs, almond milk, melted butter or coconut oil, maple syrup or honey, and vanilla extract until well combined.
03 - Add the almond flour, baking powder, and salt to the wet mixture. Whisk until the batter is smooth and thick with no lumps remaining.
04 - Lightly grease the preheated waffle iron to prevent sticking.
05 - Spoon enough batter into the iron to just cover the waffle grid. Close and cook for 3 to 5 minutes, or until golden brown and cooked through. Repeat with the remaining batter.
06 - Serve the waffles warm, topped with fresh berries, a drizzle of maple syrup or honey, and a light dusting of powdered sugar if desired.

# Expert Advice:

01 -
  • They are incredibly light and fluffy, nothing like the dense almond flour experiments you might have tried before
  • The batter comes together in one bowl and cooks up faster than you can brew a fresh pot of coffee
02 -
  • The batter will be thicker than regular waffle batter, this is normal and helps them hold their shape
  • Letting the batter rest for 5 minutes before cooking makes for an even lighter texture
03 -
  • Measure almond flour by spooning it into the measuring cup and leveling off, rather than scooping directly
  • Let the waffles cool slightly on a wire rack instead of stacking them to keep them crispy

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