
Almond Flour Protein Waffles (Low-Carb, Grain + Gluten-Free)
- Total Time: 10 minutes
- Yield: 4
Description
These almond flour protein waffles are so easy to whip up, using only a handful of natural ingredients. We created these light, fluffy waffles as a simple, yet delicious way to get more protein into our family’s mornings.
Ingredients
- 3 large eggs (beaten)
- 1/2 cup milk
- 1/4 cup Greek yogurt
- 1 tablespoon extra virgin olive oil
- 1 teaspoon pure vanilla extract
- 1 & 1/4 cup almond flour
- 1 & 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 1 teaspoon cinnamon
Instructions
- Preheat the waffle iron to high heat. Grease lightly (we use a basting brush and coconut oil).
- Meanwhile, in a large bowl, beat eggs (this helps the waffles stay fluffy and light). Add milk, yogurt, EVOO and vanilla. Whisk until smooth.
- In a separate bowl, combine the almond flour, baking powder, salt and cinnamon.
- Sprinkle dry ingredients onto the wet. Gently fold batter until combined, careful not to over mix. (It should be light and fluffy.)
- Transfer half the batter into heated waffle iron. If adding mix-ins, such as chocolate chips, top batter with them. Close and cook waffles until the waffle iron indicates it’s ready or steam stops coming out, about 4-6 minutes. Remove waffles from iron and repeat with remaining batter.
- Optional: For a crispier waffle, toast waffles in the oven, toaster oven or toaster. (This will depend on the type of waffle iron you use, how thick it makes the waffles and how much it crisps them up. We use the Breville Smart Waffle Maker, so we’ve never encountered this problem.)
Notes
Each cup of almond flour weighs 112 grams, and for a single batch of these waffles, you’ll need 140 grams of almond flour. If you’re eager to enhance your cooking and baking endeavors, we highly recommend this scale.
We recommend organic ingredients when feasible.
- Prep Time: 10 min
- Category: Recipes
- Method: 30 Minute Meals
Batter was a little runny and even after spraying my waffle iron, they stuck a bit.
Thanks for your feedback! We’re sorry to hear about the trouble with the batter consistency and the waffle iron sticking. It’s possible that the type of waffle iron you’re using might be a factor. Sometimes different models or brands can behave differently, even with the same recipe.
Here are a couple of tips that might help: You can try adjusting the amount of liquid in the batter next time to make it thicker if it was too runny. Adding a bit more flour or reducing the liquid ingredients can often help achieve a better consistency. For the waffle iron sticking issue, aside from spraying, you could also try brushing the iron with a bit of coconut oil before pouring the batter. Sometimes that extra layer of fat can make a big difference.