Almond Flour Waffles With Berries (Print version)
Light, fluffy almond-flour waffles topped with fresh mixed berries and a drizzle of maple syrup.
# What goes in:
→ Waffle Batter
01 - 2 cups blanched almond flour
02 - 2 large eggs, room temperature
03 - 1/4 cup unsweetened almond milk
04 - 2 tablespoons unsalted butter, melted
05 - 2 tablespoons pure maple syrup
06 - 1 teaspoon pure vanilla extract
07 - 1/2 teaspoon aluminum-free baking powder
08 - 1/4 teaspoon fine sea salt
→ For Serving
09 - 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
10 - 2 tablespoons pure maple syrup (optional)
11 - Powdered sugar for dusting (optional)
# Cooking steps:
01 - Preheat your waffle iron according to the manufacturer's instructions until it reaches the proper cooking temperature.
02 - In a large mixing bowl, whisk together the eggs, almond milk, melted butter, maple syrup, and vanilla extract until fully incorporated and smooth.
03 - Add the almond flour, baking powder, and salt to the wet mixture. Whisk until the batter is smooth, thick, and free of lumps.
04 - Lightly grease the preheated waffle iron with cooking spray or a thin coating of melted butter to prevent sticking.
05 - Spoon enough batter onto the center of the iron to just cover the waffle grid. Close the lid and cook for 3 to 5 minutes, or until golden brown and cooked through. Transfer to a plate and repeat with the remaining batter.
06 - Serve the waffles warm, topped with fresh mixed berries, a drizzle of maple syrup, and a light dusting of powdered sugar if desired.
# Tips from flavorandfeast:
01 -
- These waffles crisp up on the outside while staying pillowy soft inside, and the almond flour gives them a richness that makes you forget they are gluten free.
- The batter comes together in one bowl with no resting time required, which means you can go from half awake to eating in under thirty minutes.
02 -
- Almond flour burns faster than regular flour so keep an eye on the first waffle and adjust your iron temperature down if the edges darken too quickly.
- Letting the cooked waffles cool on a wire rack instead of a plate keeps them from getting soggy on the bottom while you finish the batch.
03 -
- The secret to the crispiest edges is making sure your butter or coconut oil is melted but still warm when you mix it in, because it distributes more evenly through the batter.
- Do not open the waffle iron too early because almond flour batters need that full three minutes to set before you peek, or you risk tearing the waffle apart.