Almond Flour Waffles with Berries (Printable)
Light, fluffy almond flour waffles topped with mixed berries and maple syrup, gluten-free and low-carb.
# What You Need:
→ Waffle Batter
01 - 2 cups almond flour
02 - 2 large eggs
03 - 1/4 cup unsweetened almond milk (or milk of choice)
04 - 2 tablespoons melted butter or coconut oil
05 - 2 tablespoons maple syrup or honey
06 - 1 teaspoon vanilla extract
07 - 1/2 teaspoon baking powder
08 - 1/4 teaspoon salt
→ For Serving
09 - 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
10 - 2 tablespoons maple syrup or honey (optional)
11 - Powdered sugar for dusting (optional)
# Steps:
01 - Preheat your waffle iron according to the manufacturer's instructions.
02 - In a large mixing bowl, whisk together the eggs, almond milk, melted butter or coconut oil, maple syrup, and vanilla extract until well combined.
03 - Add the almond flour, baking powder, and salt to the wet mixture. Whisk until the batter is smooth and thick, with no dry pockets remaining.
04 - Lightly grease the preheated waffle iron. Spoon enough batter onto the iron to just cover the waffle grid without overflowing.
05 - Close the waffle iron and cook for 3 to 5 minutes, or until golden brown and cooked through. Repeat with the remaining batter.
06 - Serve the waffles warm, topped with fresh berries, a drizzle of maple syrup or honey, and a light dusting of powdered sugar if desired.
# Expert Hints:
01 -
- These waffles crisp up on the outside while staying tender inside, something most gluten free batters struggle to achieve.
- The batter comes together in one bowl with no resting time required, making lazy mornings feel effortless.
02 -
- Almond flour batter is thicker than traditional batter, so resist the urge to thin it out because that thickness is what makes them fluffy.
- Opening the waffle iron too early will tear them apart, so wait until steam slows down significantly before peeking.
03 -
- Let the batter rest for five minutes while the iron heats and you will notice it thickens slightly, which leads to a better structured waffle.
- Place finished waffles directly on the rack of a two hundred degree oven rather than a plate, because stacking them makes them soft.