This is my go-to, fool-proof waffle recipe that I make at least once a week. Its gluten-free, keto, low-carb and can also be made vegan. It’s grain-free and coconut free. Can also be made dairy free. Its very versatile!
I love this recipe because the texture of the waffles are exactly like regular waffles made with ap flour. They are loaded with protein and fiber from the almond and flax (or psyllium), which keep you full for a long time.
I’ve included some variations below that I have done with great success.
All you need is a waffle maker!
Makes 3 Belgian style waffles (or about 5 large pancakes!)
- 1.5 c almond flour
- 1/2 c arrowroot starch (or corn starch)
- dash of salt
- 1/2 tab baking powder
- 1/4 c ground flax seed OR 1 tab Psyllium Husk Powder
- 1 egg (can omit if vegan. Texture will change slightly, but still yummy).
- 1/2 c buttermilk or 1/2 c milk of choice with 1 tsp vinegar (ACV is good).
- 1/4 c melted butter, or oil of choice
- 1 tsp vanilla
Mix all the ingredients together using a whisk until no more lumps form and batter is smooth. Mixture will be on the thicker side (which is what you want. If its thinner, the waffles will steam and not have the correct texture). Cook waffles according to your own waffle maker’s instructions.
For pancakes, just scoop batter onto hot griddle and cook until bubbles form on top and the sides of pancakes are cooked, then flip and cook for an extra 1-2 min.
For thinner pancakes, thin out batter with a little bit of milk.
Banana bread: Add one banana, chopped, 1/2 tsp cinnamon, 1/4 tsp nutmeg, and omit egg.
Pumpkin: Add 1/4 c pumpkin puree, 1/2 tsp pumpkin pie spice, omit the egg.
Corn: Replace half almond flour with corn meal.
Can also add blueberries or chocolate chips!