Almond Flour Waffles with Berries (Printable)
Fluffy almond flour waffles with mixed berries and maple — gluten-free and ready in 25 minutes.
# What You'll 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 Steps:
01 - Preheat your waffle iron according to the manufacturer's instructions. Lightly grease the plates once heated.
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 blended.
03 - Add the almond flour, baking powder, and salt to the wet mixture. Whisk until the batter is smooth, thick, and free of lumps.
04 - Spoon enough batter onto the preheated waffle iron to just cover the waffle grid. Close the iron and cook for 3 to 5 minutes, or until golden brown and cooked through.
05 - Carefully remove the cooked waffle and repeat the process with the remaining batter, greasing the iron between batches as needed.
06 - Serve the waffles warm, topped with fresh mixed berries, a drizzle of maple syrup or honey, and a light dusting of powdered sugar if desired.
# Expert Advice:
01 -
- These waffles crisp up on the outside while staying tender inside, something most gluten free batters struggle to achieve.
- The batter comes together in one bowl with no resting time required, which means you are never more than twenty minutes away from a proper weekend breakfast.
02 -
- Open the waffle iron too early and the waffle will split in half and stick to both plates, so resist the urge to peek before three minutes have passed.
- Almond flour batter is thicker than traditional waffle batter, and that is exactly how it should be, so do not add extra liquid thinking you made a mistake.
03 -
- The biggest secret to crisp almond flour waffles is letting the iron preheat for a full five minutes before the first pour, longer than you think you need.
- If the batter seems too thick to spread, use the back of a spoon or a small offset spatula to nudge it into the corners of the iron rather than thinning it with more liquid.