Paleo Almond Flour Waffles
Weekend brunch just got a serious upgrade, and you won't miss the grain-based version one bit. The combination of almond flour and tapioca starch creates a batter that cooks up golden and crisp at the edges while staying tender in the center — exactly what a great waffle should be. Full-fat coconut milk and melted coconut oil keep everything rich and satisfying, while a touch of maple syrup and pure vanilla extract give the batter just enough warmth and sweetness. The key is patience at the iron: almond flour waffles need the full four to five minutes to set through and develop that deep golden crust, so resist the urge to peek too early. Once they release cleanly and feel firm, they're ready to stack and serve with fresh berries and a drizzle of maple syrup. This recipe makes four generous waffles, so it's perfect for a family breakfast or a slow Saturday morning for two with leftovers to spare.
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Learn more →Ingredients
4 servings
- 2 cups almond flour
- 3 tbsp tapioca starch
- 1 tsp baking powder
- ¼ tsp fine salt
- 3 large eggs
- ⅓ cup full-fat coconut milk
- 2 tbsp coconut oil, melted and slightly cooled, plus more for the iron
- 1 tbsp maple syrup
- 1 tsp pure vanilla extract
For serving
- fresh berries, for serving (optional)
- maple syrup, for serving (optional)
Instructions
- 1
Preheat your waffle iron to medium-high heat according to the manufacturer's instructions. Brush or wipe the plates with a thin layer of coconut oil.
- 2
In a large bowl, whisk together the almond flour, tapioca starch, baking powder, and salt until evenly combined with no lumps.
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