This tuly simple waffle recipe is great for folks on gluten free diets and can be made Paleo in a pinch. It’s also super tasty for folks who simply enjoy waffles!
I admit I found it on the internet and decided to give it a try. The ingredients listed below are what I actually use at home.
Simple Almond Flour Waffles
Prep Time: 5 minutes
Cook Time: 15-20 minutes
Yield: 4-6 waffles
Almond flour is creamier in color than wheat flour and has a coarser texture.
Ingredients
1-1/2 cups almond flour
1 tablespoon arrowroot powder
½ teaspoon baking soda
½ teaspoon salt
2 large eggs
¼ cup milk
1 tablespoon honey
oil for brushing waffle iron (if needed)
Hot waffle iron treated with olive oil spray.
Preheat a waffle iron to medium. Spray or brush with oil if needed just before adding batter.
In a large bowl, whisk together the dry ingredients. Push dry ingredients more to the sides, creating a ‘well’. This will allow wet ingredients to be mixed in more readily.
Note the difference in color and texture of each of the dry ingredients. Arrowroot is white (left), baking soda is a brighter white (far right), and the salt is a greyer white (left side of right-hand photo. These small differences can help you keep track of added ingredients.
Add eggs, milk and honey to bowl and mix until well blended. The mixture will come out similar to cookie dough, though not as visually smooth due to the almond flour.
Drop approximately 1/2-3/4 cup batter into the waffle iron and cook according to manufacturer’s instructions.
Serve hot with butter and/or syrup as desired.
Large waffle still on the griddle (left), and a smaller waffle on a salad plate (right).
To make these waffles Paleo friendly, use pure honey or maple syrup (not the stuff that’s full of preservatives or cut with high fructose corn syrup) and a non-dairy milk product. Also be sure to use a fine ground sea salt.
If you prefer not to use honey, an equal amount of molasses, maple or another syrup may be used instead.
While arrowroot is easy for me to find locally, you may substitute an equal amount of tapioca starch or coconut flour.
“Oh, holy low carb, Batman!”
– Me, excited about being able to eat waffles again.
This recipe came out right the first time for us. Tasty, fluffy, though obviously with the
slightly grainy texture of almond flour. Even after they have cooled off, they were delicious
and went outstandingly well with fried chicken tenders.
Chicken and Waffles!
— Ann Cathey
thewanderingtexans 