Oct 12, 2023 by Hannah Sunderani
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!
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!
We love these vegan waffles with a drizzle of maple syrup and fresh berries, but here are a few of my favourite topping ideas:
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.
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.
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!
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!
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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