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, buttermilk and sweetened with maple syrup, they make one tasty breakfast. And they’re naturally gluten free too!
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 a 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, which is higher in fat, will make baked goods more tender but also more dense. 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 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 this breakfast treat will hit the spot.
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How to Make Gluten Free Waffles
Frequently Asked Questions
Why don’t my waffles get super crispy?
Almond flour has a high fat content lending a more tender cake-like consistency rather than a super crispy one.
Do I have to use almond flour?
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.
Why is my waffle more dense than a standard waffle?
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 1/4 teaspoon of xanthan gum to the mix to help lighten the texture.
Are almond flour and almond meal the same?
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.
How to Make Gluten Free Waffles
- Gather ingredients. (photo 1)
- Mix all dry ingredients together in medium bowl then add wet ingredients – egg yolk, buttermilk, maple syrup and vanilla extract. Let sit 10 minutes. (photo 2)
- Whip egg white until stiff peaks form and add to buttermilk-almond flour batter. (photo 3)
- Fold in gently. (photo 4)
- Drop about 1/2 cup batter onto the hot iron. Your waffles maker may take more or less depending on size. Cook until browned, about 4 minutes.
- Place cooked waffle in oven while making remainder of waffles. About 5-10 minutes in the oven gives these waffles a slightly crisp exterior closer to a standard waffle.
More Gluten Free Recipes
Chocolate Almond Butter Smoothie
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Recipe
These waffles are the perfect gluten-free breakfast. Almond flour lends the inside a nutty flavor which is accented by a dash of cinnamon, while the beaten egg whites keep it a little lighter. They bake up slightly crisp on the outside and taste great topped with fruit and extra maple syrup.
- 3/4 cup almond flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 egg divided
- 1 cup buttermilk
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- Non-stick spray or coconut oil
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Heat oven to 250 degrees.
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Mix all dry ingredients together in medium bowl.
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Divide the egg and place the white in a large mixing bowl.
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Whisk together the egg yolk, buttermilk, maple syrup and vanilla extract.
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Add liquid ingredients to the dry mixture and stir well. Let sit 10 minutes to allow buttermilk and baking powder time to expand.
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While buttermilk-flour mixture is sitting, whip egg white until stiff peaks form.
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Fold beaten egg white into batter when its 10 minutes are up.
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Heat waffle maker and spray with non-stick spray.
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Drop about 1/2 cup batter onto the hot iron. Your waffles maker may take more or less depending on size. Cook until browned, about 4 minutes.
-
Place cooked waffle in oven while making remainder of waffles. About 5-10 minutes in the oven gives these waffles a slightly crisp exterior closer to a standard waffle.
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Serve topped with fresh fruit and additional maple syrup.
Frequently Asked Questions
Why don't my waffles get super crispy?
Almond flour has a high fat content lending a more tender cake-like consistency rather than a super crispy one.
Do I have to use almond flour?
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.
Why is my waffle more dense than a standard waffle?
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 1/4 teaspoon of xanthan gum to the mix to help lighten the texture.
Are almond flour and almond meal the same?
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.
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 waffles!
