Almond Flour Waffles With Berries (Printable Version)

Light, fluffy almond flour waffles topped with mixed berries and maple syrup — gluten-free, low-carb breakfast or brunch.

# What You 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

→ Toppings

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

# Directions:

01 - Preheat your waffle iron according to the manufacturer's instructions.
02 - In a large bowl, whisk together the eggs, almond milk, melted butter (or coconut oil), maple syrup, and vanilla extract until well combined.
03 - Add the almond flour, baking powder, and salt to the wet mixture. Whisk until the batter is smooth and thick with no dry spots remaining.
04 - Lightly grease the preheated waffle iron to prevent sticking.
05 - Spoon enough batter onto the iron to just cover the waffle grid. Close the lid and cook for 3 to 5 minutes, or until golden and cooked through. Repeat with the remaining batter.
06 - Serve the waffles warm, topped with fresh berries, a drizzle of maple syrup or honey, and a light dusting of powdered sugar if desired.

# Expert Tips:

01 -
  • The batter comes together in one bowl with no special techniques, so you can go from sleepy to eating in under half an hour.
  • Almond flour gives these waffles a tender, slightly nutty crumb that tastes richer than any regular waffle I have tried.
  • They freeze beautifully, which means weekday mornings can feel just as special as a lazy Sunday.
02 -
  • Almond flour batter is thicker than traditional waffle batter, so spread it gently with the back of a spoon instead of expecting it to flow into every corner on its own.
  • Opening the waffle iron too early will tear these apart because almond flour takes a moment longer to set than wheat flour does.
03 -
  • Let the batter rest for five minutes before cooking so the almond flour fully hydrates and the texture improves noticeably.
  • A light coating of avocado oil spray on the waffle iron between each waffle prevents sticking better than butter, which can burn at high heat.

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