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.
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!
Storage: Store leftover cooled waffles in an airtight container in the refrigerator for 3 days or the freezer for up to 6 months.
Paleo Option (with eggs): Omit the chickpea flour. Reduce milk to 1/4 cup and add 2 large eggs along with the water and maple syrup in step 3.
Maple substitutes: An equal amount of agave nectar can be used in place of the maple syrup. Alternatively, use 1 tablespoons coconut sugar or brown sugar plus an extra 2 teaspoons water in place of the 1 tablespoon maple syrup.
can i use HAZELNUT FLOUR instead of chickpea flour
Monday 28th of December 2020
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).
Monday 20th of April 2020
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!
Thursday 23rd of April 2020
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.
Sunday 1st of January 2017
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.
Sunday 18th of December 2016
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