Almond Flour Waffles With Berries (Printable)

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

# What You’ll 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

→ For Serving

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

# How To Make:

01 - Preheat your waffle iron according to the manufacturer's instructions until fully heated and ready for batter.
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 and thick, with no dry pockets remaining.
04 - Lightly grease the preheated waffle iron with cooking spray or oil. Spoon enough batter onto the iron to just cover the waffle grid without overflowing.
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, topped with fresh mixed berries, a drizzle of maple syrup or honey, and a light dusting of powdered sugar if desired.

# Expert Advice:

01 -
  • These waffles crisp up on the outside while staying tender inside, which is rare for gluten free baking.
  • The almond flour gives them a rich, toasty flavor that regular waffles never quite achieve.
  • You probably have most of these ingredients in your kitchen right now.
02 -
  • This batter is thicker than traditional waffle batter, which is completely normal and exactly what you want.
  • Do not open the waffle iron too early or the waffle will tear apart and stick.
  • Leftover waffles freeze beautifully and reheat in the toaster directly from frozen.
03 -
  • Let the batter rest for five minutes before cooking so the almond flour can fully hydrate and thicken.
  • Resist the urge to press down on the waffle iron lid because the batter needs room to rise and steam properly.

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