Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Almond Flour Waffle Recipe 1765899971.8657227

almond flour waffle recipe

  • Author: Nicole Martinez
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten-Free

Description

This naturally gluten-free almond flour waffle recipe creates light, fluffy waffles with crisp edges. It features a high-protein batter and a rose-kissed raspberry swirl for a healthy, cafe-quality breakfast experience.

Ingredients

Scale
  • 1.5 cups (225g) fresh or frozen raspberries
  • 2 tbsp (30g) granulated sugar (for compote)
  • 1 tbsp (15ml) fresh lemon juice
  • 0.5 tsp (2.5ml) food-grade rosewater (optional)
  • 2 cups (200g) blanched almond flour
  • 2 tbsp (30g) granulated sugar (for batter)
  • 1 tbsp (12g) baking powder
  • 0.5 tsp (3g) fine sea salt
  • 1 cup (240ml) unsweetened almond milk
  • 2 large eggs, room temperature
  • 0.25 cup (60ml) melted coconut oil or unsalted butter
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (5g) finely chopped toasted almonds, for garnish
  • 0.33 cup (50g) fresh raspberries, for garnish

Instructions

  1. Prepare Raspberry Compote: Simmer raspberries, 2 tablespoons sugar, and lemon juice in a small saucepan over medium heat for 5-7 minutes until berries break down. Remove from heat, stir in rosewater, and let cool completely.
  2. Prepare Waffle Iron and Dry Ingredients: Preheat waffle iron according to instructions and grease lightly if needed. In a large bowl, whisk together the almond flour, 2 tablespoons sugar, baking powder, and sea salt.
  3. Mix Wet Ingredients: In a separate bowl, whisk together the almond milk, eggs, melted coconut oil or butter, and vanilla extract until fully combined.
  4. Combine Batter: Pour the wet ingredients into the dry ingredients and gently fold until just combined. Avoid overmixing; a few lumps are acceptable.
  5. Add Compote Swirl: Gently fold in 0.25 cup of the cooled raspberry compote into the batter, minimally swirling to create ribbons. Reserve the remaining compote for serving.
  6. Cook Waffles: Pour 0.5 to 0.75 cup of batter onto the preheated waffle iron. Cook for 4-7 minutes or until golden brown and crisp.
  7. Serve: Carefully remove cooked waffles and serve immediately with the remaining compote, fresh raspberries, and toasted almonds.

Notes

For best results, make sure the compote has plenty of time to thicken as it cools; it can be made the night before. To keep waffles crispy, transfer them to a wire rack to prevent trapped steam from making them soggy.

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Waffle iron
  • Cuisine: General

Nutrition

  • Serving Size: 1 waffle
  • Calories: 550 kcal
  • Sugar: 7 g
  • Sodium: 200 mg
  • Fat: 42 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 27 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 6 g
  • Protein: 15 g
  • Cholesterol: 90 mg

Keywords: almond flour, waffle, gluten-free, raspberry, rosewater, breakfast, brunch, healthy, high-protein

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://easydashrecipes.com/almond-flour-waffle-recipe/