Almond Flour Waffles With Berries (Printer-friendly)
Fluffy almond flour waffles topped with fresh berries and maple syrup for an easy gluten-free breakfast.
# What You Need:
→ Waffle Batter
01 - 2 cups blanched almond flour
02 - 2 large eggs, room temperature
03 - 1/4 cup unsweetened almond milk (or preferred milk)
04 - 2 tablespoons melted butter or coconut oil
05 - 2 tablespoons pure maple syrup or honey
06 - 1 teaspoon pure vanilla extract
07 - 1/2 teaspoon baking powder
08 - 1/4 teaspoon fine sea salt
→ For Serving
09 - 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
10 - 2 tablespoons pure 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 until it reaches the proper cooking temperature.
02 - In a large mixing bowl, whisk together the eggs, almond milk, melted butter (or coconut oil), maple syrup, and vanilla extract until well blended.
03 - Add the almond flour, baking powder, and salt to the wet mixture. Whisk until the batter is smooth, thick, and free of lumps.
04 - Lightly grease the preheated waffle iron with cooking spray or oil. Spoon enough batter onto the center to just cover the waffle grid when spread.
05 - Close the waffle iron and cook for 3 to 5 minutes, or until the waffles are golden brown and cooked through. Transfer to a plate and repeat with the remaining batter.
06 - Serve the waffles warm, generously topped with fresh mixed berries, a drizzle of maple syrup or honey, and a light dusting of powdered sugar if desired.
# Expert Tips:
01 -
- Almond flour gives these waffles a nutty depth and tender crumb that regular flour never achieves.
- They come together in one bowl with zero fuss, making lazy mornings feel luxurious.
02 -
- Resist the urge to open the waffle iron early because almond flour waffles tear easily if not fully set.
- Leftover waffles freeze beautifully and reheat in the toaster straight from frozen for an effortless weekday breakfast.
03 -
- Grease the iron between every third waffle or so to prevent sticking as the batter leaves residue behind.
- Serve immediately because almond flour waffles lose their crunch faster than traditional ones.