Almond Flour Waffles With Berries (Printable)

Light, fluffy almond flour waffles served with a medley of fresh berries and a drizzle of maple syrup.

# What You'll Need:

→ Waffle Batter

01 - 2 cups almond flour
02 - 2 large eggs
03 - 1/3 cup unsweetened almond milk (or milk of choice)
04 - 2 tablespoons melted butter or coconut oil
05 - 1 tablespoon honey or maple syrup
06 - 1 teaspoon vanilla extract
07 - 1 teaspoon baking powder
08 - 1/4 teaspoon salt

→ Topping

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

# How to Make It:

01 - Preheat your waffle iron according to the manufacturer's instructions.
02 - In a large mixing bowl, whisk together the almond flour, baking powder, and salt until evenly distributed.
03 - In a separate bowl, beat the eggs thoroughly, then mix in the almond milk, melted butter, honey, and vanilla extract until well combined.
04 - Pour the wet ingredients into the dry ingredients and stir gently until a smooth, lump-free batter forms.
05 - Lightly grease the waffle iron. Pour approximately 1/2 cup of batter onto the center of the iron, or enough to cover the surface. Close and cook for 3 to 5 minutes, until golden and crisp. Repeat with the remaining batter.
06 - Serve the waffles hot, topped with fresh berries and a drizzle of maple syrup or a light dusting of powdered sugar, if desired.

# Expert Suggestions:

01 -
  • These waffles crisp up on the outside while staying tender inside, which is a texture trick most gluten free batters never achieve.
  • The batter comes together in one bowl with no resting time, so brunch can happen even on groggy mornings.
02 -
  • Almond flour waffles are more delicate than traditional ones so use a silicone spatula to lift them off the iron gently.
  • If the batter seems too thick, add another tablespoon of milk until it reaches a pourable but not runny consistency.
03 -
  • Do not open the waffle iron too early because almond flour batter needs a bit more time to set than wheat based batter.
  • Resist the urge to overmix the batter since a few small lumps will disappear during cooking and the waffles will stay lighter.

Return