Buttermilk Almond Flour Waffles
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.
Servings: 2 servings
Calories: 539kcal
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
Calories: 539kcal | Carbohydrates: 42g | Protein: 14g | Fat: 37g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 84mg | Sodium: 552mg | Potassium: 325mg | Fiber: 5g | Sugar: 17g | Vitamin A: 148IU | Vitamin C: 1mg | Calcium: 263mg | Iron: 2mg
