Some people love breakfast for dinner . . . I love dinner for breakfast. Most morning you can find me at the table with kale soup or a breakfast burrito that uses collard green leaves instead of tortillas. My kids, on the other hand, make sure to request “something special” for every possible occasion – Christmas, birthdays, Tuesday. These gluten-free waffles made with almond flour were at the top of their list this year at Cousin Camp, which is a family tradition we celebrate each summer.
Crispy on the outside and light and fluffy on the inside, they’re easy to whip up in about twenty minutes total. Several of you asked for the recipe after I mentioned them in my newsletter, so here it is!
Why I ♥ This Waffle Recipe
Unlike the waffle recipe I used growing up, it’s not necessary to whip the egg whites to make these waffles light and airy. The number of waffles made will vary based on your waffle maker – in mine it makes four to five – but you can easy cut the recipe in half or double it based on the number of people at your table.
If you have any left over – and that’s a big if – you can pop them in the toaster the next day for a quick meal. We love ours drizzled with the traditional staple, maple syrup, but if you’re looking for something a little different here are some suggestions:
Waffle Topping Ideas (For Any Occasion)
- Homemade whipped cream or whipped coconut cream
- Chocolate chips and sliced banana
- Homemade Nutella
- Nut butter and homemade strawberry jam (or blackberry, or peach)
- Homemade ice cream
- Fresh berries such as blueberries, raspberries or strawberries
- Bacon, eggs, and cheese (make it a sandwich with two gluten-free waffles or slice a large Belgian waffle in half)
- Sliced turkey, apple, and bacon
- Fried egg, avocado, and homemade salsa
Easy Gluten-Free Waffle Recipe Made With Almond Flour
These, delicious fluffy waffles can be made in a regular waffle iron or a Belgian waffle iron.
- 2 cups blanched almond flour ((packed))
- 1.5 cups arrowroot flour ((tapioca starch will also work))
- 4 tsp baking powder ((<a href="https://ift.tt/2jEGGMQ to make your own baking powder</a>))
- ½ tsp sea salt
- 4 large eggs
- 2/3 cup melted butter ((substitute melted coconut oil or avocado oil if dairy-free ))
- 2/3 cup milk ((buttermilk, almond milk, coconut milk and water will also work))
- 1/2 tsp vanilla extract ((<a href="https://ift.tt/2XH0qxa to make vanilla extract</a>))
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Preheat your waffle iron.
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Combine dry ingredients (almond flour, arrowroot flour, baking powder and salt) in a large bowl.
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In a separate bowl, whisk together the wet ingredients – eggs, butter/oil, milk, vanilla.
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Add the wet ingredients to the dry ingredients and whisk together until well-combined.
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Cook waffles in the preheated waffle iron according to the manufacturer's instructions.
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If needed, reheat the waffles in a toaster.
Store leftover batter in the refrigerator and mix gently before using. Reheat leftover waffles in the toaster.
Want more breakfast recipes?
Here are a few of my favorites:
- Breakfast Egg Muffins – They’re like mini-quiches, only with a bacon “crust” instead of a traditional crust.
- Maple Sausage – Sweet and savory, this easy sausage recipe is a family favorite.
- Almond Flour Pancakes – This recipe is simple enough for busy weekday mornings, but they’re great for a leisurely Saturday brunch, too.
What’s your favorite “special breakfast” recipe?
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