A light and fluffy way to start the day, these Almond Flour Waffles not only taste great, they’re also paleo-friendly and gluten-free!
I love to greet my family in the morning with the scent of these crispy delights. One little change can make such a big difference. Not only does substituting all-purpose flour with almond flour give these waffles a subtle and nutty flavor, they can also be enjoyed by friends I invite to brunch who are paleo or who can’t tolerate gluten. And that’s a win-win-win!
But while this recipe for almond flour waffles is one of my favorites, there’s more to these sweet treats than the flour. The Greek yogurt, nut butter, and cinnamon each play their roles, providing protein, texture, and added taste, imparting a complex flavor profile you don’t usually find in waffles.
So, whether you’re here for the health factor or for the taste, there’s a lot to love about these almond flour waffles.
Are Almond Flour Waffles Healthy?
As stated, these waffles are paleo-friendly and gluten-free, plus they’re also vegetarian. Almond flour is more nutrient-dense than regular flour, making it a healthier option. There is also lots of protein in these waffles, thanks to the yogurt, eggs, and nut butter. While fat and sugar are used in this recipe, the amount is fairly low and shouldn’t be much of a concern.
What Is Tapioca Starch?
Tapioca is extracted from the cassava plant, which is native to South America. We get tapioca starch (a.k.a. tapioca flour) by grating and washing the roots, which produces a liquid that is then processed to extract its starch. Tapioca starch is neutral in color and taste, so it gets a lot of play in both sweet and savory dishes. It also makes a terrific gluten-free thickening agent, but it’s high in calories and carbs, so you may want to leave it out if certain dietary restrictions are applied.
How do I store leftovers?
Let your waffles cool completely. Store them in an airtight container or wrap them in plastic wrap or aluminum foil, then pop them in the fridge; they’ll stay fresh for up to 4 days. For longer storage, flash-freeze them by placing them in a single layer on a baking sheet in the freezer for 1 hour— this keeps them from sticking together. Then wrap them in plastic wrap and aluminum foil, or place them in a freezer-safe resealable bag or airtight container, where they’ll keep for up to 3 months, ready to reheat in your toaster.
Serving Suggestions
Present these almond flour waffles with Chocolate Whipped Cream, Almond Butter and a drizzle of maple syrup. Then make a delectable brunch spread by adding tempting dishes alongside, including Breakfast Potatoes, Turkish Eggs and Avocado Toast. Lastly, while it’s a mouthful of a title, this Breakfast Quinoa With Pumpkin And Whipped Ricotta is not only gluten-free but also low in fat, vegetarian, and super simple to prepare.
Ingredients
- 4 large eggs
- 1/3 cup Greek yogurt
- 1 tablespoon melted butter
- 2 tablespoons nut butter
- 1 teaspoon vanilla extract
- 1 1/3 cups almond flour
- 1 teaspoon baking powder
- 2 tablespoons raw sugar
- 2 tablespoons tapioca starch
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
Instructions
- In a medium mixing bowl, whisk together the eggs, Greek yogurt, melted butter, nut butter, and vanilla extract until smooth.
- Add the almond flour, baking powder, raw sugar, tapioca starch, cinnamon, and salt to the wet ingredients. Whisk until you achieve a smooth batter.
- Preheat your waffle iron and lightly grease .
- Pour the batter into the hot waffle iron and fill it just enough to spread evenly. Cook for 3-5 minutes, until golden.
- Remove the waffles and repeat with the remaining batter.
- Serve with fresh fruit and a drizzle of maple syrup.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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