The Best Gluten-free Waffles
These waffles are as delicious as they are simple. Perfect for a rush-hour morning, they can be made in advance and re-heated in the toaster.
Servings: 2
Calories: 309kcal
Ingredients
- 2 large eggs (beaten)
- 2 tbsp honey or finely ground raw cane sugar
- 1 tsp vanilla extract (plus an optional ¼ tsp maple extract)
- 1 pinch cinnamon powder (optional)
- 1 pinch Ground Nutmeg (optional)
- ¼ tsp Himalayan salt
- ½ cup blanched almond flour
- ½ tsp baking powder
- ½ tsp cornstarch
Instructions
- Preheat your waffle iron to 400°F.
- Into a large bowl add your eggs, honey (or sugar), vanilla, cinnamon, nutmeg and salt and whisk together.
- Next, add in your almond flour, baking powder and cornstarch and mix well to fully incorporate everything together.
- Scoop the batter into your preheated waffle iron and close the lid. (I recommend not overfilling the iron.)
- Allow the waffles to cook for 2-3 minutes until golden brown.
- Serve with any topping of your choice. I highly recommend fresh fruit, maple syrup, nuts, Homemade Nutella or some coconut whipped cream!
Notes
- The use of cornstarch is what helps these waffles to crisp up, if you opt to omit the cornstarch, note that these waffles will be on the softer side, though they will be just as tasty!
- You can use natural, unblanched almond flour (also known as almond meal) but the texture will be slightly grainier.
- Wrap any extras in paper towels and store in an airtight container or Ziploc bag in the fridge. Use within 3 days.
- To freeze, layer them between parchment paper and store in a Ziploc bag or airtight container for up to one month.
Nutrition
Calories: 309kcal | Carbohydrates: 24g | Protein: 13g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 211mg | Sodium: 1002mg | Potassium: 78mg | Fiber: 3g | Sugar: 19g | Vitamin A: 306IU | Calcium: 91mg | Iron: 2mg