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.
Divide the egg and place the white in a large mixing bowl.
Whisk together the egg yolk, buttermilk, 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 about ½ 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.
Serve topped with fresh fruit and additional maple syrup.
Notes
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 ¼ 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.