by Olena

Crispy Almond Flour Waffles

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Olena Osipov
4.7 from 18 votes

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These Almond Flour Waffles are crispy, flavorful, and 100% gluten-free and oil-free! Easy almond flour waffle recipe with just 8 simple ingredients for a delicious, high protein easy breakfast!

You could even enjoy them alongside Instant Pot poached eggs, bacon wrapped asparagus and almond flour carrot cake as part of a brunch spread.

Almond Flour Waffles on a plate garnished with pomegranate seeds

Gluten Free, High Protein Almond Flour Waffle Recipe

You don’t have to be gluten-free to enjoy these crispy almond flour waffles. In fact, no one in my house avoids gluten (we love these whole wheat waffles), and yet these almond waffles are one of the breakfast dishes. Alongside these almond flour pancakes that are often requested by my boys, and I happily comply.

The combination of almond flour and oat flour within these gluten-free waffles helps to not only fill my boys up but fill them up with healthful nutrients too. Almond flour and oat flour are both packed with several vitamins, minerals, and antioxidants. Meanwhile, almond flour contains healthy fats that are beneficial to heart health. Oat flour also has a powerful soluble fiber, ‘Beta-Glucan,’ which can reduce cholesterol levels and blood sugar while improving gut bacteria and keep you feeling full for longer.

a stack of crispy almond flour waffles in a bowl

Both ingredients are high Protein and low GI, too – meaning, depending on what sweetener you use with these waffles (and how you serve them), this could be a diabetic-friendly almond flour waffle recipe.

This is great because my kids can enjoy waffles for breakfast, and I can be happy knowing that they’re still getting plenty of sustenance. In fact, just one portion contains 7g of protein. Though they’re higher in calories than freezer waffles, I know that they are packed with GOOD ingredients and help keep everyone fuller longer. There’s no need to be afraid of calories!

Best of all, the combination of oats and almonds yields waffles that aren’t too dense and crisp up perfectly, with a slightly fluffy center, just like my fluffy almond flour cake or almond muffins.

Ingredients and Substitutions

  • Eggs: You’ll need 3 large eggs for this recipe (check FAQs regarding egg-free option).
  • Milk: You can use any milk, dairy or non-dairy. I use almond milk. For richer waffles, you could use yogurt instead (plain, Greek, coconut, etc.)
  • Almond flour: I’ve tested this recipe with almond flour, almond meal, and even hazelnut meal with good results. Blanched superfine almond flour will yield the lightest and fluffiest result, though.
  • Oat Flour: You can buy this ready-made or place oats in a high-speed blender or coffee/spice grinder and process into a fine flour consistency.
  • Applesauce: Unsweetened applesauce is used in place of oil in this recipe while adding subtle natural sweetness. You could possibly sub this with pumpkin puree or sweet potato (though I haven’t tried, so I can’t guarantee results).
  • Sweetener: You can use maple syrup or honey. Other liquid sweeteners (i.e., rice syrup/ a keto sweetener) will also work, feel free to use a diabetic-friendly sweetener if needed.  
  • Baking Soda: To provide lift and texture to the gluten-free waffles.
  • Salt: To balance the sweetness and enhance the flavor of the waffles.
  • Vanilla Extract: Helps to make these almond flour waffles taste like dessert. Alternatively, you could use natural vanilla seeds or paste.

I also used cooking spray (Misto) on the waffle maker in place of oil.

hazelnut meal and batter in red bowl with spatula

Optional Add-ins

There are several ways that you can easily adapt the almond flour waffle batter. Here are a few of my favorite ways.

  • Spices: You can experiment with different spices based on the season; cinnamon, pumpkin spice, nutmeg, ginger, etc.
  • Fresh berries: Adding a small handful of fresh berries like blueberries, raspberries, or sliced strawberries should work well without needing further recipe tweaks.
  • Citrus Zest: Add the zest of lemon/orange/mandarin, etc., for more flavor. Make sure not to include the white pith, though, which is bitter.
  • Chocolate: A small handful of chocolate chips could be folded into the waffle batter before cooking.
  • Chia/Flax: To add even more protein to the waffles, you can add a few tablespoons of seeds to the batter before cooking.

How to Make Crispy Almond Flour Waffles? 

  • Preheat the waffle maker: That way, it’s ready to use once the batter is prepared. This can be done while the batter is mixed.
  • Mix the batter: In a large bowl, lightly whisk the eggs. Then add the applesauce, milk, sweetener, vanilla, baking soda, and salt. Whisk until well combined. Then add the oat flour and almond flour and mix in well. If your waffle maker isn’t ready yet, then you can allow your batter to rest for a few minutes at room temperature until it’s ready. If anything, this is giving the baking soda more time to work.
  • Cook the waffles: Once preheated, spray the waffle iron with cooking spray. The amount of batter you use and the time it takes to cook the almond flour waffles will vary based on your specific waffle make. I used 1/3 cup batter per waffle and allowed the waffle to cook according to the waffle maker’s instructions, then added an extra minute or two past when the machine indicates it’s ready. This is how I manage to get crispy almond waffles.
  • Repeat: Repeat this step with the remaining batter spraying the machine with more cooking spray between each waffle.

How to Serve Almond Flour Waffles

There are several ways that you can enjoy these almond flour waffles. Here are some of my favorite waffle toppings and ways to serve these.

  • Butter: Add a dab of butter and drizzle of syrup.
  • Berries: Topped with whipped coconut cream and fresh berries.
  • Yogurt: I love to serve these with several dollops of my Instant Pot yogurt and some maple syrup and/or berries or other fruit slices; kiwi, pineapple, pomegranate, pineapple, etc.
  • Powdered sugar: If you have a sweet tooth, you can lightly dust the almond waffles with powdered sugar or a powdered sugar alternative.
  • Nut/Seed Butter: Drizzle some of your favorite over these waffles; almond, cashew, hazelnut, or even pumpkin seed or sunflower seed butter will work and boost the Protein further.
  • Chocolate spread: You can make your own all natural spread with just a few ingredients (raw cacao, hemp seeds, coconut oil, honey, and salt – blended until smooth).
  • Ice cream: If you want to make more of a dessert of these almond waffles, you could serve them with a scoop of your favorite ice-cream (or nice cream) like this vegan vanilla ice cream or chocolate ice cream. You could also use the waffles to create a ‘waffle ice-cream sandwich.

I also love to serve these waffles and other healthy breakfast dishes like these breakfast egg muffins, whole wheat pancakes, banana pancakes and healthy granola as part of a brunch spread. Check out my full list of breakfast recipes for more inspiration!

Let me know in the comments what your favorite ways of topping and enjoying these are!

almond flour waffles cooking in a waffle maker

How to Make Ahead and Store

Make ahead: You can prepare the waffle batter the night before and leave it covered in the refrigerator overnight, ready to make the waffles in the morning.

It’s also possible to create a ready-made waffle mix by combining all the dry ingredients and storing them in a mason jar. Then all you need to do is add the wet ingredients and mix any time you want waffles.

Store: You can keep the waffles at room temperature, uncovered, for up to a day (to maintain crispness). Any longer, and you should transfer the waffles to an air-circulating (not airtight) container in the fridge for up to a week.

Can you freeze almond flour waffles? You sure can. Allow them to cool completely before placing them in a Ziplock bag, releasing as much air as possible. Then seal and freeze the waffles for up to 6 months.

FAQs

What should batter be like?

The batter consistency should be like regular pancake-waffle batter; not too runny and yet not thick enough that a spoon could stand in it.

When are waffles ready?

One good way to tell if waffles are ready is paying attention to the steam. When you first cook waffles, the machine will let off a lot of steam. Once this all but disappears, then the waffle is likely cooked.

How do you reheat the waffles?

You can reheat the waffles straight from frozen (or chilled) by adding them to a toaster for the crispiest results. You could also heat them in a preheated oven at 350F/175C until warmed through.

Alternatively, you could microwave the waffles, though this will yield softer results, not crispy.

Also, I haven’t tried this method, but you may be able to pan-fry the waffles (in a dry pan with no oil) until heated through, and that should also help make them crispy again.

Can I make these almond flour waffles vegan?

I haven’t tried to make this recipe without eggs before, so I can’t guarantee the results. However, according to a reader, you can use flax eggs in place of the regular eggs, and this recipe works well.

Can I use wheat flour?

I made this recipe explicitly with almond flour and oat flour in mind, so I haven’t tried it any other way. However, I also have recipes for protein waffles (using oat flour) and whole grain waffles (using whole wheat flour).

More Tips

  • Don’t open the lid of the waffle maker too early: Or the waffles can break and will likely stick to the machine.
  • For even ‘lighter,’ fluffier almond flour waffle recipe: You could separate the egg whites and yolks and beat the egg whites to stiff peaks, then fold them into the batter.
  • Use a classic waffle iron for this almond flour waffle recipe: Not a Belgian waffle maker. Not only does the Belgian waffle maker require more batter, but you won’t get amazingly crispy results either.
  • Re-use the Ziplock bag: In a bid to be more environmentally friendly, I prefer to wash and re-use the plastic bags I use for freezing these almond flour waffles.

If you want to go one step further, you could even pop the cooked waffles into a toaster to further crisp up (for between 30 seconds – 2 minutes). Though, I usually skip this step until it comes time to reheat the waffles.

More Almond Flour Recipes

I’ve also used it for this crispy almond chicken. Or you could simply peruse this list of 20 almond flour recipes!

Crispy Almond Flour Waffles

Crispy Almond Flour Waffles

These Almond Flour Waffles are crispy, flavorful, and 100% gluten-free and oil-free! Easy almond flour waffle recipe with just 8 simple ingredients for a delicious, high protein easy breakfast!
4.73 from 18 votes
Print Save Rate
Course: Breakfast
Cuisine: North American
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 14 servings
Calories: 225kcal
Author: Olena Osipov

Ingredients

  • 3 large eggs
  • 1 1/2 cups applesauce unsweetened
  • 1 1/4 cups any milk I used unsweetened almond milk
  • 1/2 cup maple syrup or honey
  • 1 tsp pure vanilla extract
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups oat flour finely ground oats – use GF if necessary
  • 2 cups almond flour almond or hazelnut meal
  • Cooking spray I use Misto

Instructions

  • In a large mixing bowl, lightly whisk eggs. Add applesauce, milk, maple syrup, vanilla extract, baking soda and salt; whisk until well combined. Add oat flour and almond flour, mix well.
  • Preheat waffle maker. Spray top and bottom griddles with cooking spray each time and make waffles according to your waffle maker’s instructions. Amount of batter depends on the size of your waffle maker. I used about 1/3 cup batter per waffle.

Store: Refrigerate in air circulating container for up to a week or freeze for up to 6 months.

    Freeze: In a Ziploc plastic bag for up to 3 months.

      Notes

      • Almond flour: I’ve tested this recipe with almond flour, almond meal, and even hazelnut meal with good results. Blanched superfine almond flour will yield the lightest and fluffiest result, though.
      • Oat Flour: You can buy this ready-made or place oats in a high-speed blender or coffee/spice grinder and process into a fine flour consistency.
      • Applesauce: Unsweetened applesauce is used in place of oil in this recipe while adding subtle natural sweetness. You could possibly sub this with pumpkin puree or sweet potato (though I haven’t tried, so I can’t guarantee results).
      • Sweetener: You can use maple syrup or honey. Other liquid sweeteners (i.e., rice syrup/ a keto sweetener) will also work, feel free to use a diabetic-friendly sweetener if needed.
      • Don’t open the lid of the waffle maker too early: Or the waffles can break and will likely stick to the machine.
      • For even ‘lighter,’ fluffier waffles: You could separate the egg whites and yolks and beat the egg whites to stiff peaks, then fold them into the batter.
      • Use a classic waffle iron: Not a Belgian waffle maker. Not only does the Belgian waffle maker require more batter, but you won’t get amazingly crispy results either.
      More Tips and Help in the recipe post.

      Nutrition

      Serving: 2waffles | Calories: 225kcal | Carbohydrates: 28g | Protein: 7g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 220mg | Potassium: 102mg | Fiber: 3g | Sugar: 13g | Vitamin A: 58IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 2mg
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