Almond Flour Waffles

Ingredients

Instructions

1. 1

   Preheat the waffle iron to medium-high. In a medium bowl, whisk the eggs until fully blended and slightly frothy; this helps lighten the dense almond flour batter. Whisk in the melted coconut oil and vanilla extract.

2. 2

   Add the almond flour, baking powder, and fine sea salt to the bowl. Whisk until no dry pockets remain. Let the batter stand for 2 minutes so the almond flour can hydrate; the batter should be thick but spoonable.

3. 3

   Lightly grease the hot waffle iron with a little extra coconut oil from the measured amount if needed. Spoon in half the batter and spread it gently just enough to cover most of the grid without overfilling. Cook until the waffles are deep golden brown and crisp on the outside, about 3 to 4 minutes per batch, depending on your waffle iron. Repeat with the remaining batter.

4. 4

   Transfer the waffles to plates or a wire rack for 1 minute so steam can escape and the exterior stays crisp. Top with sliced strawberries and drizzle with maple syrup. Serve immediately.

Nutrition per serving

Notes

• •For the crispest waffles, avoid stacking them straight from the iron; a brief rest on a rack prevents sogginess.
• •If your waffle iron runs hot, reduce it slightly after preheating so the exterior browns before the center overcooks.
• •A thinner, less sweet batter is traditional for crisp waffles; do not add extra liquid unless your batter is too stiff to spread at all.
• •These are best eaten fresh, but you can re-crisp leftovers in a toaster or dry skillet.

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