Description
A quick and easy Almond Flour Waffle recipe that is perfect for a gluten-free breakfast or brunch. These waffles are light, fluffy, and made with wholesome ingredients including almond flour and arrowroot starch, offering a delicious and nutritious alternative to traditional waffles.
Ingredients
Dry Ingredients
- 1 cup almond flour
- 1 tbsp arrowroot starch (can substitute cornstarch or tapioca starch)
- 1 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 2 eggs
- 1/3 cup almond milk
- 1 tsp vanilla bean paste
- 1 tbsp butter, melted and cooled (can substitute coconut oil)
Instructions
- Combine Dry Ingredients: In a medium bowl, mix together the almond flour, arrowroot starch, baking powder, and salt until well combined.
- Whisk Wet Ingredients: In a separate bowl, whisk the eggs, almond milk, vanilla bean paste, and melted butter until smooth and fully incorporated.
- Preheat Waffle Iron: Heat your waffle iron according to manufacturer’s instructions and spray it with a non-stick cooking spray to prevent sticking.
- Pour Batter: Pour the waffle batter into the waffle iron, filling each section about three-quarters full to allow room for expansion.
- Cook Waffles: Close the waffle iron and cook the waffles for about 3 to 4 minutes on each side or until they turn golden brown and crisp.
- Serve: Remove the waffles carefully and serve immediately with your favorite toppings such as fresh fruit, maple syrup, or nut butter.
Notes
- You can substitute arrowroot starch with cornstarch or tapioca starch if needed.
- Use melted butter or coconut oil for a dairy-free option.
- Ensure the waffle iron is properly preheated for best results in texture and crispiness.
- These waffles are best enjoyed fresh but can be kept warm in a low oven if making multiple batches.
- For extra crispiness, cook a little longer but watch carefully to avoid burning.
