Paleo Almond Flour Waffles

A joyous moment has occurred: we have figured out a recipe for grain-free waffles! I started with this recipe and tweaked it so that it wouldn’t stick in our waffle iron. Make no mistake that these waffles are a treat, but they are still Paleo as they contain no grain and are sweetened with just a bit of honey. Of course we went and topped them with loads of butter, real maple syrup, and fresh strawberries. Yum! I’m pretty sure this was one of the best mornings of Dylan’s life since we allowed him to watch two airplane videos on Netflix (we generally do zero screen time at our house) and he got to eat a waffle for the first time ever!

Paleo Almond Flour Waffles (makes 2.5 full-size Belgian waffles)

Ingredients:

  • 1 cup of blanched almond flour (not almond meal)
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of baking soda
  • 1/4 teaspoon of cinnamon (optional)
  • 4 eggs
  • 1 teaspoon of vanilla
  • 1 tablespoon of honey
  • 1 tablespoon of coconut oil

Method:

Preheat your waffle iron. Whisk together the dry ingredients and then add the wet ingredients in the order listed. Whisk thoroughly so that the batter is uniform. It’ll be a bit gritty since you’re working with almond flour, but should not contain any sizable lumps. I recommend greasing the waffle iron lightly with coconut oil or grapeseed oil (you want an oil that can handle high heat). We did not grease the iron for our first waffle and had serious issues with sticking even though our waffle iron has a nonstick coating; subsequent waffles released easily because we’d greased the iron. Adding more oil to the batter only seemed to make the resulting waffles heavier, I don’t think it helped with the sticking. So, grease your iron and pour your batter in. We used about 2/3-3/4 cup of batter per waffle but just use however much will fill your iron. You will need to whisk the batter before you fill the iron each time because the ingredients settle out really quickly. We set our iron on a light-medium setting and they got plenty browned. Almond flour will brown (and burn!) much more easily than wheat flour so keep that in mind. Top your waffles however you like and enjoy! If you have leftovers you can wrap in foil and seal in a freezer bag, they store well in the freezer and reheat well in the toaster oven.

 

13 Comments

  • look forward to trying this weekend!

  • [...] waffles; bananas; milk [...]

  • Theses were great! thanks!

  • [...] was going to review Paleo Almond Flour Waffles but realized that I changed the recipe substantially enough that wouldn’t be fair to the [...]

  • Is there a difference between almond flour and almond flour/meal. Bob’s Red Mill has this “Almond Meal/Flour, Finely Ground” and I’m wondering if it would work for this recipe. Thanks1

    • Almond meal and almond flour are both made from finely ground almonds. Almond flour is typically blanched (skins removed from the almonds prior to grinding) so it’s lighter in color and slightly finer in texture than almond meal. I’m familiar with the Bob’s Red Mill product and it is nearly identical to what I use (which is the bulk “almond meal/flour” from Whole Foods).

  • Great posts. Was reading through your earlier entries. I’ve battled…digestion issues…for years. Have you ever tried digestive enzymes? I added them to my supplement routine last year and have never felt better. I personally like Digest Gold’s Digest Spectrum (by Enzymedica), which is a broad spectrum digestive enzyme. I get mine at Whole Foods or online. They’ve transformed my life, health, eating, and stomach. Just wanted to share in hopes that it might help you feel better, too.

  • My kids whipped up regular waffles and I wanted some but being on an anti-candida diet, I cannot eat gluten. Found this recipe, substituted a little banana for the honey and am pleased with the results. Thanks!

  • I just tried making these, except I had no eggs left (oops!) and did the flax meal substitution (1tbsp in 3 tbsp water per egg, let sit for 15 min til gooey). I’m imagining that that’s what went wrong; the waffles just stuck to both sides of the pan and glued the whole thing together. I can’t adjust the heat on my iron, so I guessed that the heat was just too high. So I tried pancakes. Disaster!! It was just a blobby mess that burnt on the bottom even on low heat. :( Moral of the story….DON’T USE FLAX FOR EGGS, EVERYONE!

  • So good. I’ve been having them as a snack.

    My waffle iron doesn’t adjust, but I just listen for it to stop sizzling and they are perfect and done (approx 35-40 seconds).

  • This were quite yummy they just seemed a bit eggy for me. Next time I’ll add an egg or two less :) Thanks for the great recipe!

  • I sooo want to pin this, but with no photos it says there’s nothing “pinable” on this page. bummer. Can’t wait to try these!

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