Almond Flour Waffles

These almond flour waffles are crisp at the edges, tender in the center, and richly flavored with vanilla and toasted almonds. Finished with sweet maple syrup and fresh strawberries, they make a fast, satisfying paleo breakfast that feels both hearty and light.

Nutrition · per serving

531kcal

17gProtein

28gCarbs

39gFat

8gFiber

2 servings

Ingredients

8 items

Waffle batter

almond flour120 g

eggs3 large

coconut oil, melted, plus extra for greasing30 g

baking powder6 g

vanilla extract5 ml

fine sea salt1 g

For serving

maple syrup40 ml

strawberries, sliced120 g

Tips

•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.

Steps

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.
3 large eggs30 g coconut oil, melted, plus extra for greasing5 ml vanilla extract
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.
120 g almond flour6 g baking powder1 g fine sea salt
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.
30 g coconut oil, melted, plus extra for greasing
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.
120 g strawberries, sliced40 ml maple syrup

Origin & History

Waffles have long been part of American breakfast culture, evolving from European waffle traditions brought by immigrants. Almond flour versions are a modern adaptation popular in paleo and grain-free cooking, offering a nuttier flavor and tender interior while keeping the familiar crisp exterior.

american paleo waffles almond-flour breakfast strawberry maple-syrup

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Almond Flour Waffles

Steps

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.

3 large eggs30 g coconut oil, melted, plus extra for greasing5 ml vanilla extract

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.

120 g almond flour6 g baking powder1 g fine sea salt

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.

30 g coconut oil, melted, plus extra for greasing

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.

120 g strawberries, sliced40 ml maple syrup