Almond flour waffles

Step by Step

Step 1

Preheat oven to 200 degrees F.

Step 2

In a large mixing bowl, add eggs, applesauce, milk, maple syrup, vanilla extract, baking soda and salt; whisk until well combined. Add oat flour and almond flour, mix well.

Step 3

Preheat waffle maker. Spray top and bottom griddles with cooking spray each time and make waffles according to your waffle maker's instructions. I used about 1/3 cup batter per waffle as I found smaller waffles crisp up better.

Step 4

To crisp up the waffles, arrange cooked waffles on a wire rack and bake on the middle rack of the oven for 15 minutes.

Step 5

Waffles are most crispy when served right away.

Tips and Warnings

Store: Refrigerate in air circulating container for up to a week. To heat up, place in a toaster for a few minutes.
Freeze: In a reusable plastic bag for up to 6 months. To thaw, place in a toaster for a few minutes.
Almond flour: I’ve tested this recipe with almond flour, almond meal, and even hazelnut meal with good results. Blanched superfine almond flour will yield the lightest and fluffiest result, though.
Oat flour: You can buy this ready-made or place oats in a high-speed blender or coffee/spice grinder and process into a fine flour consistency.
Sweetener: You can use maple syrup or honey. Other liquid sweeteners (i.e., rice syrup/a keto sweetener) will also work, feel free to use a diabetic-friendly sweetener if needed.
Don’t open the lid of the waffle maker too early: Or the waffles can break and will likely stick to the machine.
Use a classic waffle iron: Not a Belgian waffle maker. Not only does the Belgian waffle maker require more batter, but you won’t get amazingly crispy results either.