Simple, paleo friendly Almond Flour Waffles – mixed and prepped all in one bowl with only 9 ingredients! These waffles are light, crisp and melt-in-your-mouth delicious!
These almond flour waffles have all of the hallmarks of a good waffle:
✔️crispy, crunchy exteriors
✔️soft and tender interiors
✔️holds up well as a sandwich holders for fried chicken (tested with pleasure, on multiple occasions)
✔️makes for the perfect vehicle for eating maple syrup (or in the case of the fried chicken, a honey sriracha sauce – Yum!)
Even though these waffles are grain free, dairy free and paleo friendly they are just as easy to make as any regular/gluten free waffle recipe. So let’s get to it!
How to Make Almond Flour Waffles
Altogether these waffles are made up of nine, fairly common paleo ingredients:
- Almond flour & tapioca starch make up the base flours. Arrowroot can be used in place of tapioca starch if needed. For non paleo tapioca flour substitutes you can use potato starch or cornstarch (also known as corn flour in the the UK).
- Baking powder helps to lighten up these waffles by giving them a little lift. Keep in mind if you’re strict paleo that most commercial baking powder is not paleo as it often contains cornstarch. If you need to keep these waffles 100% grain free make sure to check out the recipe notes to make your own paleo-friendly baking powder.
- Salt, vanilla extract & coconut sugar add and enhance the flavour. Instead of coconut sugar you can use honey or maple syrup. You can also use a non paleo sugar instead if you’d like.
- Coconut oil, milk & eggs provide much needed moisture and binding. You can also use butter instead of coconut oil and any type of milk, dairy or non-dairy.
To make: simply whisk together your wet ingredients, stir in the dry until fully combined, cook and enjoy!
A Few Tips for Waffle Success
- Make sure your waffle maker is fully heated before adding the batter. If you want crispy waffles, you need to make sure that the waffler iron is HOT when you first add the batter. A hot surface will make for a fast crust that will continue to crisp up as the insides cook.
- Transfer cooked waffles to a wire cooling rack while you finish cooking the remaining batter. Instead of piling the waffles all on top of each other, let them cool/sit on a wire rack so they continue to get airflow all around. This will prevent them from going soggy too quickly.
- Watch for the steam to stop. If you’re waffle iron doesn’t give you a ‘done’ notification, look for when steam is no longer coming out of your waffle iron. When there’s no more steam, you’re almost certainly done.
- Use room temperature ingredients. Make sure your eggs and milk are room temperature. If they’re too cold they’ll likely end up cooling the coconut oil down which will then harden into little chunks.
Don’t forget to #asaucykitchen on instagram if you try these Almond Flour Waffles! We love seeing what you make! You can also post your pictures to my facebook page!
- 3/4 cup dairy free milk, room temperature
- 1/4 cup melted coconut oil (54 g)
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups almond flour (192 g)
- 1/2 cup tapioca flour (56 g)
- 2 tablespoons coconut sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- In a large mixing bowl: whisk together the milk, oil, eggs and vanilla extract until combined.
- Add the almond flour, tapioca flour, coconut sugar baking powder and salt and whisk until a thick, smooth batter forms. Set aside.
- While the batter is resting take this time to prep your waffle iron according to its individual settings. If your iron allows you to choose the temperature set it to medium-high. Grease your iron plates if needed.
- When your ready, stir the batter once more and then scoop out 1/4 cup of batter and then pour onto the centre of your heated waffle iron. Close the lid and let cook until goldened and crispy.
- Transfer the cooked waffles to a wire cooling rack to cool and rest as you finish cooking the rest of your waffles. Make sure you don't stack them on top of each other or they will lose their crispiness.
- Repeat with remaining batter and serve warm with your preferred toppings.
Grain Free Baking Powder: Baking powder typically has a little bit of corn starch in it making it technically not paleo. If you're interested in this recipe being strictly paleo/grain free you can make your own by mixing together by mixing together the ingredients below. You'll end up with 1/4 cup baking powder. You only need 2 teaspoons in this recipe but you can save the rest for more paleo baking.
- 2 tablespoons cream of tartar
- 1 tablespoon baking soda
- 1 tablespoon arrowroot starch
Freeze it: Allow the waffles to cool completely then wrap up/seal in a freezer safe bag. You can just pop these in a toaster to heat through when you're ready.