Go Gluten-Free with Almond Flour Waffles

Our Almond Flour Waffles are perfect for both gluten-free & paleo diets. Made with almond flour, eggs & sweetened with honey, they make one tasty breakfast.

Almond Flour Waffles | 2 Cookin Mamas

Christina, the other Cookin’ Mama, is going to start a gluten-free diet come August and has done quite a bit of research on the best foods to eat and where to purchase them. It is amazing how much is done to the foods we buy everyday without our even being aware of it.

Almond Flour Waffles 1 | 2 Cookin Mamas

Did you know that much of the gluten-free foods on the shelves in your local grocery store contain highly processed and starchy ingredients like potato starch, corn and soy ingredients, rice flours, and refined sugars!

Almond Flour Waffles closeup | 2 Cookin Mamas

This recipe is both a gluten-free and paleo recipe for waffles that is much more tasty than the mixes or even homemade wheat or regular flour varieties. It was a surprise to my husband just how much better they tasted.

My tip today has to be that less processed foods without all the carbs of wheat and white flour are so much better for you and not a hard change to make at all!

Gluten-free Almond Flour Waffles

Yield: 2 servings

Our Almond Flour Waffles are perfect for both gluten-free & paleo diets. Made with almond flour, eggs & sweetened with honey, they make one tasty breakfast.

10 minPrep Time

8 minCook Time

18 minTotal Time

Save RecipeSave Recipe


  • 1/2 cup almond flour or almond meal (meal is just a little grainier so I prefer the flour)
  • 1/2 teaspoon baking soda
  • 1/8-1/4 teaspoon cinnamon, depending on your taste
  • Pinch of salt
  • 2 eggs
  • 1/8 cup honey
  • 1/2 teaspoon vanilla extract
  • Non-stick spray or coconut oil


  1. Mix all dry ingredients together in medium bowl. Whisk together the eggs, honey and vanilla extract and add to the dry mixture, stirring well.
  2. Heat waffle maker and spray with non-stick spray. Drop about 1/4 cup of batter onto the hot iron. Cook until browned, about 4 minutes, then top with real maple syrup or yogurt with fruit.
72 cal
13 g
4 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Almond Flour Waffles main | 2 Cookin Mamas Our Almond Flour Waffles are perfect for both gluten-free & paleo diets. Made with almond flour, eggs & sweetened with honey, it's one tasty breakfast. #recipe

Love waffles? Love banana bread? Check out these delicious banana bread waffles.

Tip: The best waffle maker for the price, and one that I use all the time, is the Presto 03510 FlipSide Waffle Maker. Check it out here on Amazon.com.




  1. Kristie says:
    We have been gluten free for awhile and haven't made waffles, just pancakes. These waffles were a hit with my 4 and 20 mo. old. Thanks.
  2. Kristie says:
    It is the next day, and the waffles were requested again!! Great job!! I mixed half almond meal and flour this time.
    • Linda Warren says:
      I am so glad you liked them! We like to have them at least twice a month with different fruit toppings. Check back for our upcoming gluten-free Green Bean Casserole for the upcoming holidays.
  3. Linda Warren says:
    Hope you liked the waffles as they are a favorite in our house. Blanched almonds are usually ground with a food processor or, better yet, a vitamix, but should work almost as well, just a little grainier as you said.
  4. Keri Bucci says:
    We had this morning and enjoy them. I got a new waffle iron for Christmas and was so glad to run across your almond flour recipe. Thanks. One question I had about it is about the texture of the waffles. The other part did not get crispy or crunchy like normal waffles I have had from other irons. Do your waffles come out with that crispy exterior and soft inside, or is the soft texture just the nature of this gluten free version? Maybe my iron doesn't get hot enough...hmm not sure. Oh and I did sub Truvia for the honey since I didn't have any,and wondered if that would effect them also. Any ideas? We did love them for sure!!
    • Linda Warren says:
      Hi Keri, My waffles do get nice and crisp on the outside and soft on the inside. My old waffle iron had a problem in that it did not get hot enough so the waffles came out doughy. That could be the problem with your new waffle iron. I really love the one I have now, which is the flip type that they say cooks the waffles with that crispy outside, made by Presto. In regards to using the Truvia in lieu of the honey, I am not sure although the texture of each is decidedly different. Glad you still enjoyed them.
      • Margie says:
        I substituted natural applesauce for the honey. Next time I will use a little less or try greek yogurt. Did not crisp up either, but was quite tasty
        • Linda Warren says:
          Hi Margie, Substituting applesauce for honey will give a more spongy texture to the waffles. To keep them crisper, substitute another syrup such as pure maple syrup or maybe an agave nectar. Glad you enjoyed them anyway.
  5. Keri Bucci says:
    Thanks you, I figured it was my iron, it was real expensive, so I might upgrade later :). We did enjoy them and will make them again for sure!
  6. sarah says:
    These turned out awful for me. It was basically an egg waffle. Sad, because I really had my hopes up for them.
    • Linda Warren says:
      I am so sorry they didn't turn out for you. Did you use the almond flour or the almond meal? The meal can sometimes cause them to be grittier. You could try whipping the egg whites separately and folding them in for a lighter waffle as well as adding a little more vanilla or almond extract. The kids always enjoy the addition of chocolate chips although I like mine with chopped almonds or pecans.
    • Denise says:
      I doubled the recipe but accidentally forgot to double the eggs and they turned out great! So I'd say half the eggs. I also added a small splash of almond milk and they were light and fluffy!
  7. sarah says:
    these waffles turned out amazing! i tried other waffle recipes with almond lour online, and this one is by far the best! thank you! :-)
  8. Mallory says:
    These were amazing! After craving waffles for a few days, I was very excited to try these. When I found this recipe at 10pm, I got up to make them- I couldn't resist. Turned out much better when I thought they would, and am very excited to use these as sandwich bases and for quick breakfasts. Thank you!!
  9. Rabeeah says:
    These turned out really nice and crispy for me! But for some reason it was too liquidy with only the almond flour so I added 2 tablespoons of millet flour too thicken it. Thanks for sharing :)
    • Linda Warren says:
      I've never had that problem, but if I did, adding millet flour seems like a great idea! You could also add gluten-free cornstarch as that is an ingredient that usually helps make a more crispy waffle. Thanks for stopping by and have a Happy Memorial Day!
  10. Alana says:
    Mine turned out great, but we're dark brown and not crunchy!!! The kids ate them and loved them, but wasn't sure why they were dark in color and not crunchy??
    • Linda Warren says:
      I'm so sorry they didn't turn out as you expected but glad the kids enjoyed them. I don't know why they were a dark brown color except maybe your almond flour or meal was darker than usual. As for crunchiness, I have found that the waffle maker that is used can make a big difference as to whether the waffles come out crunchy on the outside. You might try changing it up a bit and add about 6 teaspoons of gluten-free cornstarch and decrease the almond flour by a corresponding amount. To make them lighter, the eggs can be separated and the egg whites beaten then folded in at the end right before cooking.
  11. Ruby H says:
  12. Jennifer says:
    I love the taste of these but mine were dark and soft. They also ran over the sides or had holes if I reduced the amount of batter. I live at 9000 ft so have to make adjustments for that. Any ideas? I added more almond flour but it didn't really help. I am thinking of reducing the baking soda. I tried whipping the egg whites but it ran over even more.
    • Linda Warren says:
      Hi Jennifer. I have never tried cooking at high altitudes so I can only make suggestions from articles I have read. I would try reducing the baking soda by 1/8-1/4 teaspoon since gases expand faster at that height and, if the batter seems a little dry, I would add 1-2 Tablespoons milk (almond milk or regular) since liquids evaporate more quickly. Let me know if you try making them again if these suggestions work. If it works for you I can add it in for others who might be at high altitudes.
  13. Sharyn McGee says:
    This was my first attempt to try a waffle I could use with Paleo. I did not like the density of these waffles. They stuck in my throat. The taste was ok but just too dense.
    • Linda Warren says:
      I'm so sorry these waffles did not turn out for you Sharyn. They are one of the most made recipes for gluten-free breakfasts on the blog and most people love the taste. I would suggest maybe whipping the egg whites separately and folding them in to give the waffles a lighter texture you might like better. If you used almond meal instead of almond flour that could also make them a little denser. Hope you give them another try with the suggested changes. They really are quite good.
      • Sarah says:
        Hi Linda, these waffles were awesome!!! Thank you so much for sharing this recipe! I was able to make 3 waffles from your measurements & with my waffle iron. Do you happen to know the Calories per serving, as well as the amount in grams per serving?
        • Linda Warren says:
          Hi Sarah! So glad you enjoyed the waffles. I just added nutritional information to the bottom of the post but I worked up the calories and carbs for you. Each serving of the 3 waffles would be 48 calories (of course with nothing on top like syrup or fruit), 8.7g carbs and 2.7g protein.

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