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Low Carb Almond Flour Waffles are a breeze to make and rich in protein. Easy to make light and fluffy with a few healthy, dairy free ingredients. Great for an easy breakfast meal prep and freezable too!
Waffles, waffles, waffles! I don’t know why I don’t meal prep waffles more often because they really are the easiest thing to make in advance and they freeze so well. I love making almond flour waffles with chocolate, low calorie waffles and my blueberry waffles for meal prep.
They’re easy to make and freeze beautifully so you can take them out of your freezer anytime you want a healthy breakfast.
I realized I didn’t have a basic almond flour waffle recipe and I wanted something basic that tasted similar to a waffle you buy at the store. Enter my this healthy eggo waffle recipe!
Have you ever looked at the ingredients in those? I was at a client’s house recently for a consult looking at the ingredients on the label. This list was a mile long and I didn’t recognize half of them.
Like what is that stuff? I realize things need to be preserved to stay on the shelf a long time, but good grief!
These almond flour pancakes have just 8 ingredients (9 if you count salt which I don’t) and they’re loaded with higher nutrients – particularly protein and fiber. Quick to make thanks to the best waffle maker and even better to eat!
The protein and healthy fat will keep you fuller than traditional waffles. I can’t wait for you to make them!
Want more healthy waffle recipes? Try this Keto Waffle Recipe, yummy Flourless Pumpkin Waffles and this Blueberry Waffle recipe next!
Healthy Almond Flour Waffles
Ingredients
- 2 eggs
- 1 cup unsweetened almond milk, or milk of choice
- 1/4 cup maple syrup, or sweetner of choice
- 1/2 teaspoon vanilla extract
- 2 cups almond flour
- 1/2 cup arrowroot powder
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Instructions
- Preheat a waffle maker to a medium-low setting. Mine has numbers and I set mine to a 3. Spray the inside liberally with cooking spray.
- Place all the ingredients into a food processor. Be sure to measure the flour properly. Blend on high until smooth.
- Use the waffle maker scoop to scoop the batter into the waffle maker. It’s between 1/4 to 1/3 cup. Do not overflow the waffle maker. Place enough to cover the bottom or it will spread over the bottom.
- Cook 5 minutes then flip the waffle maker and cook another 3 minutes. I set a timer on my phone for this.
- Open the waffle maker to check the waffle is golden brown. Carefully lift the waffle away from the waffle maker with a small spatula. If it’s done, it will lift away easily. If it’s not, leave it in the waffle maker and cooker a few minutes longer until set. All waffle makers are slightly different.
- Remove from the oven and continue cooking waffles until the batter is gone using cooking spray in between.
Notes
- Recipe makes 4 large waffles (with 4 quarters). 1/2 of a large waffle equals 1 serving.
- For meal prep, add 2-3 quarters of a waffle.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Have you tried an egg free version of these? My son has an egg allergy.
No I have not.
These are the best healthy waffles I’ve found yet! I had all but given up on using almond flour because they always turned out grainy and didn’t hold together well. The trick seems to be blending the ingredients together (I used my blender since I don’t have a food processor) so that the almond flour becomes more fine. I also used unsweetened apple sauce since I can’t have maple syrup and even my husband liked them! Next time I might put a dash of Stevia in the batter. Thank you for this awesome recipe!