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Make your morning more delicious with 1-bowl vegan almond flour waffles. They are super-nutritious, oil-free, grain-free, and easy to make.
It’s a freezing, grey morning here in Texas. I am delighted.
I’ve just put the kettle on to boil for a big pot of tea, and I am sitting on my secret weapon (heating pad) for staying warm while I type. The result is all kinds of cozy, one of my favorite states of being (second only to dripping hot and sweaty from a great workout).
I’ve mentioned before now that I am a multi-breakfast eater (mornings are always bright when you eat at least two breakfasts), hence I am following up my post-workout smoothie breakfast (already three hours past) with one of my one-bowl, vegan almond flour waffles.
Ingredients for Vegan Almond Flour Waffles
I’ve been meaning to share these for awhile, especially since they are one of my go-to recipes. I’ve made them as easy as possible with a minimum number of ingredients.
- almond flour (or almond meal)
- chickpea flour (primary binder, in place of eggs)
- tapioca starch
- maple syrup
- baking soda
- nondairy milk (or water)
- salt
- optional vanilla extract
Make the Almond Flour Waffles in 1 Bowl
Whisk the dry ingredients, mix in the wet, and you’re ready to spoon the batter into your hot waffle iron. They are almost as fast and easy to make as the frozen, cardboard variety.
Speaking of frozen waffles, you can cool any extra waffles on a cooling rack, then place in a freezer-safe container and freeze. Pop the frozen waffle into the toaster for a few minutes when you are ready to eat.
Unlike white flour waffles, these nutty, maple-scented beauties are packed with protein and healthy fats (from the almond flour).
Just one waffle is eminently satisfying and will keep you full for hours. You can turn them into portable waffle sandwiches, too–nut or seed butter, yes, but try cutting one in half to use as the “bread” in an egg sandwich–amazing!
Vegan Almond Flour Waffles {Oil-Free, Grain-Free}
Equipment
Ingredients
- 1 and 1/2 cups, 168 g almond flour or almond meal
- 1/4 cup 30 g chickpea flour
- 1 tablespoon tapioca starch, or arrowroot
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 3/4 cup nondairy milk or water
- 1 tablespoon pure maple syrup, plus more, for serving
- Cooking spray
Instructions
- Preheat a waffle iron to medium.
- Add the milk, maple syrup and (optional) vanilla to bowl and mix until blended.
- Spritz the waffles plates with cooking spray, and then the preheated waffle iron with about 1/3 cup batter. Cook according to manufacturer's instructions.
- Serve immediately with additional maple syrup. Repeat with remaining batter.
I followed your recipe and made almond flour waffles yesterday. They were delicious and did not spike my sugar levels. Thank you Camilla!
That’s terrific, MR! 😊
Can I use a plant based protein powder instead of chickpea powder? Can I also used chia egg?
Hi Brea,
You might be able to play around with a 1/2 and 1/2 combination of the plant based protein powder and chia seeds (I would grind the latter into a meal, or use flaxseed meal). The protein powder will not work on its own since it lacks the fiber found in chickpea flour, but you could potentially make up for that with the fiber from chia meal and or flaxseed meal 🙂
can i use HAZELNUT FLOUR instead of chickpea flour
Hi Tina,
You can use hazlenut flour in place of the almond flour, but not in place of the chickpea flour, The chickpea flour works as a binder here (in the absence of eggs).
How much almond flour does the recipe call for? Is it 1and 1/2 cups or just 1/2 cup? When I click on the 3x button it says 3 – 1 1/2 cups. Thanks!
Hi Joelle, it is 1 and 1/2 cups (1.5 cups). The doubling and tripling option for the recipe software is less than perfect for some ingredients. So if triping, it would be 3 x 1.5 cups , or 4.5 cups.
Received a Belgian Waffle Iron for Christmas and was bummed thinking that it was going to sit on the shelf ,still in the box, till I could re-gift it,since I have been eating Paleo as a lifestyle change.. When what to my wondering eyes would appear? This most delicious, wonderful easy to make waffle recipe ! Started the New Year today a hero as everyone loved these very light and delightful waffles. The maple syrup in the recipe is all it needs! They are perfect! I love my new waffle iron. Thanks for a great recipe.
These were so good..used cocnut flour instead of tapioca and used only 1 egg and 1 flaxseed egg..it was like a thick cookie then I sliced an apple up and put almond butter to top it off
This is sooo good. I’m new to the whole paleo lifestyle change and I was really craving waffles. I tried a previous recipe n it was horrible. I then looked for another and came across this one. I tried it and added Enjoy Life semi-sweet chocolate chips and made a paleo apple compote to use instead of syrup and it came out phenomenal. I’m am in love with this recipe. Thank you for make my breakfasts easier and healthy and guilt free.
Kayla, you made my day! I am so glad you are loving these. I know, it makes such a difference to have some delicious, dependable recipe when starting a shift in diet. More paleo recipes to come!
The batter looks more like cookie dough than waffle batter. What did I do wrong? 🙁
Hi Susa, The one downside of almond flour and coconut flour is they can vary from manufacturer to manufacturer. But not to fret. If a batter looks to thick, just add a bit more liquid, if too thin, a bit more flour. 🙂
I’m making the batter tonight to have ready in the fridge to pop on the iron in the morning before uni/work! I will report back how they go after overnight in the fridge.
Instead of the honey, I used unsweetened applesauce. And my hubby loves chocolate, so I added 1 T dark cocoa powder. Also, the first waffle was kind of flat, so I let the remaining batter rest for about 7 minutes, and the other two waffles were much fluffier. What a great recipe – thanks!
Thanks for sharing the great subs and tips, Cami! 🙂
Yum! Fluffy waffles that are crisp on the outside and moist on the inside. I added vanilla. Thanks for a great recipe!
You are so welcome, Eve! 🙂
Was looking for Vegan waffle recipe using almond flour & this came up, but this is not Vegan!…Any ideas to modify this?
Hi Carrie! You can try it psyllium eggs, my favorite: for every egg, mix 1-1/2 teaspoons whole psyllium husk with 4 tablepsoons water and 1 teaspoon vegetable oil. Should work beautifully!
Amazing waffles!! I would recommend whipping the egg whites separately before combining them with the rest of the batter – I did this (out of fear of a ‘flat’ waffle) and they came out fluffy and perfect! I will absolutely be using this recipe again. Thanks for sharing!!
Good idea Caroline! Thanks for the tip!
Love it! Simple recipe for on the go! Added gogi berries and chocolate mini chips. Thx!
Wonderful, Jan!
Can these be made ahead and frozen?
Absolutely! I have some in my freezer as I type 🙂 Cool completely, place in airtight container, freeze for up to 3 months 🙂
Such a great and simple recipe. Came out perfect first try.. thank you. So relieved !
I am so glad to hear it, John! 🙂
Thanks so much for this recipe, these are delicious! I used egg whites only (3T=1 egg) and added a little vanilla. The recipe makes two big, thick Belgian waffles in my waffle maker, or 8 small, quarter Belgians. Yum!
Oh wow, that sounds soooo good, Cindy!
paleo wafles
receta de wafles con harina de almendra
I echo what everyone has said, these are awesome!! so satisfying and so easy to make…and even better, I absolutely love the fact that nothing in these is harmful! thank you so much for posting! they’re my new go-to weekend breakfast recipe. 🙂
Yippee!
These are awesome!
Thanks, Jody!
Hi, there, and thanks for this!!! Just one note – a decimal point escaped from the fat grams (should be 14.1 grams) in the Nutrition Information.
Thanks so much, Sharon–corrected!
Camilla,
I’m really glad I found your site. A recent battle with cancer has left me with much difficulty digesting fats and sugars and I’ve been looking for recipes just like these. Did you perhaps miss a decimal point in the fat grams in the nutrition info? it says one waffle has 202 calories and 141 g of fat. that just doesn’t compute. I’m thinking maybe that should 14.1? that is high for my current state of being; what do you suppose would happen if I split the flour equally between almond flour and, say, white rice flour?
Hi Sarah,
I am glad you are winning the battle!
Thank you so much for pointing out the error–it has been corrected!
Cheers,
Camilla 🙂
These look intriguing, and I always have almond meal around needing to be used up … but is that fat content correct?
HI HIlary,
Yes–most of the fat in the recipe comes from the almonds and the eggs 🙂
141 grams of fat per waffle is correct? I thought it was a typo and should be 14.1.
Thanks–made the change!
Is it meant to be 14.1g? It shows as 141 which doesn’t quite compute in a serving that small.
Thanks Bonnie, I corrected it! 🙂
Do you think I can omit the maple syrup? I’m doing no sugar at the moment!
yes! I made some for my husband without for similar reasons–they were great! You could also add something like stevia if you wanted a bit of sweet but no sugar 🙂
Hown much stevia would you suggest? In place of syrup….
Hi Araceli,
Two packets of powered stevia should be perfect!
I substituted the tapioca flour 1:1 using coconut flour. They turned out heavy and unappetizing. I will try again with something lighter and thank you for the recipe.
So sorry they did not work out for you, Claire!
I did, but added vanilla, just to take off the edge.
I whipped these up this morning and they are PERFECT! So easy to make and soooo good!
Yay! Thanks for letting me know that they worked out for you, Carrie!
Omg, these are amazing! Thanks for the great recipe!
Wow, so glad you enjoyed them, Elena!!!