Almond Flour Waffles (Vegan & Gluten-Free)
Oct 12, 2023 by Hannah Sunderani
Almond Flour Waffles (Vegan & Gluten-Free)
This Almond Flour Waffle batter was inspired by my Perfect Almond Flour Banana Pancakes! It’s equally delicious (and dare I say another one of the best recipes on the internet!), and perfectly crisp, light, and fluffy – everything homemade Belgium waffles should be!
Over the years I’ve been perfecting several of my vegan breakfast staples. While it’s important to me that the recipes taste good enough to satisfy vegans and non-vegans alike, it’s equally important that they’re made with good-for-you ingredients. Breakfast is the most important meal of the day and should be as nutritious and wholesome as possible!
And when I’m not in the mood for oatmeal, chia pudding, or a refreshing acai bowl, I tend to crave heartier favourites like pancakes or waffles. (Especially on weekends when I have a little extra time to make something special for the family).
In this easy vegan almond flour waffle recipe, I used the same blender method as my Vegan & Gluten Free Waffles, but I’ve filled the waffles with nutrient-rich almond flour, mashed banana for sweetness, and olive oil for a boost of healthy fats and to achieve crispiness. It’s truly one for the books and a recipe you won’t want to miss out on!
Now let’s get into the details, so that you can make these fluffy waffles pronto!
This Almond Flour Waffle Recipe are….
- Crispy
- Light and fluffy
- Vegan
- Gluten-Free
- Freezer-friendly
- Wholesome
- Easy to make
- Versatile
Ingredient Notes and Substitutions
- Flour: You’ll need a homemade blend of almond flour, millet flour, tapioca flour, and a gluten-free flour blend. For these almond flour waffles, it’s crucial to stick to the specified flours and measurements. Altering these flours or their respective quantities can significantly alter the final outcome, so please stick to the recipe! If you’re seeking a new brand of alternative flours to try, I personally endorse Bob’s Red Mill.
- Baking powder: Essential to making light, fluffy, airy waffles!
- Almond milk: I enjoy making my own unsweetened almond milk or oat milk using my Almond Cow or a high-speed blender. If you prefer the convenience of store-bought options, make sure to check out my in-depth Store-Bought Almond Milk Review for my top brand recommendations.
- Olive oil: Waffle recipes require fat to contribute moisture, flavor, and encourage browning on the exterior. In these waffles I like to use olive oil, but avocado oil would also work well.
- Apple cider vinegar: The acidity in the vinegar activates the baking powder and creates a light and fluffy waffle batter.
- Banana: Adds a natural sweetness, as well as additional moisture that helps bind the batter together and prevent it from crumbling.
How to Make Almond Flour Waffles
Making homemade gluten-free waffles from scratch is so much simpler than you may think. As long as you have a good high-speed blender and a quality waffle iron, you’ll be on your way to making this easy recipe with little to no effort!
To start, prepare the batter. In a large bowl, combine the dry ingredients together and set aside.
Next, add the almond milk, olive oil, vanilla extract, apple cider vinegar, and chopped banana into the blender canister. Add the lid and blend on high until the banana is pureed and the wet ingredients are smooth.
Shake the flour mixture into the blender bit-by-bit, blending on medium-high as you go to incorporate the ingredients. Scrape down the sides of the blender as needed until a smooth waffle batter forms.
Spray the inside of your waffle maker with cooking spray (you can also brush the inside of the waffle iron with oil using a pastry brush or basting brush), and let it pre-heat on the medium heat setting.
Once pre-heated, gently pour the batter into the waffle maker until almost full. Close the waffle iron and cook for about 4-5 minutes, or until the waffles are golden brown on the exterior and fully cooked and tender on the inside.
Remove the waffle from the waffle maker and continue the process until you’ve used all of the batter. This recipe should make about 4 Belgium waffles or 6 square waffles.
Serve immediately while the waffles are crisp and warm with toppings of choice!
Topping Suggestions
We love these vegan waffles with a drizzle of maple syrup and fresh berries, but here are a few of my favourite topping ideas:
- Fresh fruit like banana slices, sliced peaches, warm cinnamon apples, or fresh figs
- Vegan chocolate chips
- Toasted coconut
- Nut butters like almond butter or peanut butter
- Coconut yogurt
- Cinnamon or pumpkin pie spice
- Coconut whip (store-bought or homemade!)
Recipe FAQs
Why are my homemade waffles not crispy?
Floppy waffles can be due to a number of factors, but the most common reason is not using enough fat in the recipe. For this reason, I suggest not to attempt to make this waffle batter oil-free. The fat from the almond flour is not enough – the additional olive oil is necessary!
Additionally, ensure that your waffles cook for the correct length of time. Gluten-free waffles take longer to cook through compared to waffles made with regular flour, so be prepared for a longer cook.
How do you thicken waffles batter without flour?
Traditional waffles receive their structure and binding effects from the gluten in wheat flour. When making gluten-free waffles, like these almond flour waffles, it’s important to replace this with a gluten-free ingredient that has a binding effect.
I experimented with this recipe extensively, and I discovered that adding a gluten-free all-purpose flour blend helps thicken the batter, adds structure to the crispy waffles, and ensures that they cook through evenly.
Can I freeze almond flour waffles?
Yes! If you are looking for a healthy meal prep to make for the whole family, freezing homemade waffles is an excellent idea. Allow the waffles to cool completely on a wire cooling rack (this will prevent them from going soggy from the warm condensation!), then transfer them to a baking sheet.
Flash freeze the leftover waffles until solid, about 1 hour, then freeze for up to 2 months in a freezer safe bag or airtight container. Frozen waffles can be reheated in the toaster oven, an air fryer, or even a toaster!
Can I make these waffles with oat flour instead?
This recipe is specifically developed using almond flour. If you don’t have the proper ingredients, but instead have old-fashioned rolled oats, I’d suggest making my 30-Minute Vegan Gluten-Free Oatmeal Waffles instead!
Tips for Success
- Use super fine almond flour. Always go for a blanched almond flour over coarse almond meal. It’s ground much finer and will yield the best, light and fluffy crumb!
- Preheat the waffle iron. Adding waffle batter to a cold waffle maker will cause the batter to absorb the excess oil and make the waffles soggy instead of crispy. It also might cause them to stick!
- Don’t overfill. It can be helpful to use a ladle or measuring cup when spooning the waffle batter into the waffle iron to add an even amount each time and prevent accidental spill or over-filling!
More Vegan Breakfast Recipes You Might Like:
- Quick Blender Vegan Gluten-Free Waffles
- The Best Almond Flour Banana Pancakes
- 30-Minute Vegan Coconut Flour Pancakes
- Vegan Banana Pancakes
- Vegan Protein Pancakes with Banana
I hope you love these Almond Flour Waffles as much as we do! If you do make this recipe, please let me know in the comments below what you think and check out The Two Spoons App for more delicious vegan and gluten-free recipes like this! I truly love hearing from you, and I’m always here to answer any questions you might have.
And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.
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Almond Flour Waffles (Vegan & Gluten-Free)
Ingredients
- 1 cup almond flour
- ½ cup millet flour
- ½ cup tapioca flour
- ½ cup gluten-free flour blend
- 1 tbsp baking powder
- 1 3/4 cups almond milk
- ¼ cup olive oil , more for greasing
- 1 tbsp vanilla extract
- 1 tsp apple cider vinegar
- 1 small banana (¾ cup chopped)
Instructions
- In a small mixing bowl add the almond flour, millet flour, tapioca flour, gluten-free flour, and baking powder. Mix together to combine and set aside.
- In a blender add the almond milk, olive oil, vanilla, apple cider vinegar and banana, blend on high to combine. Shake the flour mixture into the blender bit-by-bit while stopping to blend on medium-high until you've added all the dry ingredients to the blender and the batter is smooth and combined, about 1 minute. Stop and scrape down the sides as needed so everything is nice and smooth.
- Spray the inside of the waffle maker with oil. Close the waffle maker and turn it on to medium heat setting. When pre-heated, gently pour the batter into the waffle maker until almost full. Close and cook as instructed by waffle machine (about 4-5 minutes total), or until golden brown.
- Remove the waffle from the waffle maker and continue the process until you've used all the batter. (Optional to keep the waffles warm in the oven on a baking tray at 170F/75C until ready to eat).
- Serve with maple syrup, strawberries, or toppings of choice.
Notes
Approvals
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