These Buttermilk Almond Flour Waffles have a deliciously nutty flavor with a touch of cinnamon and bake up light and fluffy on the inside and slightly crisp on the outside. Made with almond flour, eggs, oil, buttermilk and sweetened with maple syrup, they make one tasty breakfast. And they're naturally gluten free too!
Gluten Free Waffles
This Almond Flour Waffles recipe was actually one of the first recipes that appeared on 2 Cookin Mamas back in July of 2013. My daughter had just been diagnosed with severe intolerance to gluten and I wanted to help her develop some recipes she could eat. Waffles were always one of her favorites so I decided to start there.
This recipe has been tested and retested and is vastly improved over the original. I adapted it so it was closer to my regular Crispy Buttermilk Waffles recipe but kept the gluten-free element. The waffles are now lighter, using stiffly beaten egg whites in the batter, and tends to have a slightly crisp exterior due to the addition of cornstarch and finishing them in the oven.
Working with Almond Flour
Working with almond flour, which is higher in fat, will make baked goods more tender but also denser. To help alleviate this, I used more leavening agents, baking powder, and baking soda, as well as subbing in some cornstarch. The cornstarch aids in crisping up the waffle and making it a bit lighter. These crispy almond flour waffles are not as sweet as the standard waffle but serving them with sides of syrup and fruit will add that extra touch of sweetness.
I hope if you are on a gluten-free diet that buttermilk almond flour waffles will hit the spot. This is one of my favorite almond flour breakfast recipes.
How to Make Almond Flour Waffles
- Gather ingredients.
- Mix all dry ingredients together in medium bowl then add wet ingredients - egg yolk, buttermilk, oil, maple syrup and vanilla extract. Let sit 10 minutes.
- Whip egg white until stiff peaks form and add to almond flour batter.
- Fold in gently. You will have streaks of white, that is fine.
- Drop a heaping ½ cup batter onto the hot iron. This will make a waffle that will fit in your toaster. If you prefer, you can make a larger waffle depending on the size of your waffle maker. Cook until browned, about 4 minutes.
- Place cooked waffle in oven while making the remaining waffle. About 5 minutes in the oven will give the waffles a slightly crisp exterior closer to a standard waffle.
Frequently Asked Questions
Almond flour has a high fat content lending a more tender cake-like consistency rather than a super crispy one.
Almond flour is naturally gluten free. It is also much lower in carbs than wheat flour although higher in fat. You could also sub in coconut flour although, when I do, I like to use half almond and half coconut flour.
Products baked with almond flour are usually denser due to lack of gluten. More baking soda and/or powder is sued to offset the heavier flour. Also, if you prefer, you can add ¼ teaspoon of xanthan gum to the mix to help lighten the texture.
The names are used interchangeably but I prefer almond flour as it is not as grainy as the meal. Almond flour is always blanched, meaning skins removed, while almond meal is either blanched or unblanched and contains small bits of almond husks.
More breakfast recipes
Muffin Tin Egg Bites are great to enjoy right away or make ahead and freeze for a quick breakfast.
Street Breakfast Tacos with eggs, bacon, cheese, and guacamole.
Chocolate Almond Butter Smoothie with protein powder and bananas to fuel up for the day.
Slow Cooker French Toast is an easy breakfast with bananas, pecans, and cinnamon.
Find even more easy breakfast recipes here on 2CM!
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Buttermilk Almond Flour Waffles
Ingredients
- ¾ cup almond flour
- ¼ cup cornstarch
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 egg divided
- ½ cup buttermilk
- 2 Tablespoons vegetable oil
- 2 Tablespoons maple syrup
- 1 ½ teaspoon vanilla extract
- Non-stick spray or coconut oil
Instructions
- Heat oven to 250 degrees.
- Mix all dry ingredients together in medium bowl.
- Divide the egg and place the white in a large mixing bowl.
- Whisk together the egg yolk, buttermilk, vegetable oil, maple syrup and vanilla extract.
- Add liquid ingredients to the dry mixture and stir well. Let sit 10 minutes to allow buttermilk and baking powder time to expand.
- While buttermilk-flour mixture is sitting, whip egg white until stiff peaks form.
- Fold beaten egg white into batter when its 10 minutes are up.
- Heat waffle maker and spray with non-stick spray.
- Drop a heaping ½ cup batter onto the hot iron. This makes your waffles a size that will fit in your toaster. Cook until browned, about 3-4 minutes.
- Place cooked waffle in the oven to keep warm while making the remaining waffle. About 5 minutes in the oven gives these waffles a slightly crisp exterior closer to a standard waffle.
- Serve topped with fresh fruit and additional maple syrup.
Notes
Nutrition
This post has been updated with a new, more delicious recipe and better photos. It was one of the first recipes posted on 2CM on July 30, 2013. I hope you enjoy the new and improved waffle recipe!
