This almond flour waffles recipe is a 50/50 split between almond flour and oat flour, giving them the texture of regular waffles without the smash of high glycemic ingredients in your breakfast.
Waffles and pancakes have been a Saturday morning staple in my house for as long as I can remember. The weekend just doesn’t feel complete without them.
But regular waffles are pretty high up on the glycemic index scale at a whopping 76! Not a great start to the weekend for my blood sugar. So as with most other things in my eating plan, I learned to adapt.
Glycemic Index Of Waffles
While there are methods for making waffles even more low carb than this, I try to strike a balance between flavor, texture, carbs and glycemic load. Remember that carbs and glycemic load can be very different things with certain ingredients. Anything over a 55 on the glycemic scale is considered high glycemic.
Oat flour is a 44 on the glycemic index, making it a better carbohydrate choice for those with blood sugar issues. And using almond flour cuts the overall carbs, so these waffles end up being pretty blood sugar friendly.
What You’ll Need
1 cup almond flour – You’ll want almond flour, not almond meal. Almond flour is made from blanched almonds. Almond meal contains the almond skins. They each provide a different texture. Almond flour is better for baking and for things like waffles.
1 cup oat flour – If you need these to be gluten free, make sure the oat flour is labeled as such. Oats are naturally gluten free, but highly cross-contaminated.
1 tbsp. baking powder – Make sure this is fresh or on the newer side, or it won’t work well, if at all.
4 large eggs – These work best if used at room temperature, but cold eggs will still work.
2 cups unsweetened almond milk – You can use any milk you prefer. The only milk I would avoid is a full-fat coconut milk. It’s thicker and make the waffles less likely to cook all the way through completely. Regular dairy milk will work as well.
How To Make Almond Flour Waffles
How you make them is no different than any other waffle you’d make from scratch. You’ll be mixing all the ingredients together in a mixing bowl, making sure to whisk out any lumps created by the flour. Once you have a smooth batter, you’ll spray down your waffle maker and pour in your batter.
I used a standard, square waffle maker. You can use a Belgian waffle maker too (round and larger), but you’ll get a smaller yield with higher macros. So you may have to eat less waffle to keep the macros in order.
ADDITIONS AND FLAVORINGS
While I’m not a proponent of adding a bunch of artificial stuff to your eating plan, there are more natural additions you can add here to give your waffles different flavors. Extracts are a wonderful way to go! The measurements are how much I would add to this particular recipe. You can use them individually or in combination. Here are some ideas:
- Ground cinnamon (1 1/2 tsp.)
- Ground cardamum (1 tsp.)
- Pumpkin pie spice (no sugar added) (2 tsp.)
- Ground allspice (1/4 tsp.)
- Ground cloves (1/4 tsp.)
- Pure vanilla extract (get the real stuff! There is a ton of sugar in the fake stuff!) (2 tsp.)
- Almond extract (1 tsp.)
- Orange extract (2 tsp.)
- Lemon extract (Also add fresh lemon zest and some blueberries!) (2 tsp extract / 1 tbsp zest / 1/2 cup blueberries)
Can You Make Almond Flour Waffles With All Almond Flour?
Absolutely! You can substitute the oat flour for almond flour. Just be aware that the texture will be different. You may need to add an extra egg if you do this, however. Try a waffle first to see how it holds up on the waffle maker before adding the extra egg.
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Almond Flour Waffles Recipe
Almond Flour Waffles
- waffle maker
- 1 cup almond flour
- 1 cup oat flour
- 1 tbsp. baking powder
- 4 large eggs
- 2 cups unsweetened almond milk
- Preheat waffle maker.In a large bowl, whisk together all the ingredients listed.
- Spray hot waffle maker with a light mist of oil from an oil sprayer.
- Pour in the waffle batter.Cook until done. (I had to cook these a little longer than usual. 2 cooking cycles instead of one. But this can vary by waffle maker)
- Store in an air-tight container in the fridge for up to four days, or freeze for up to 6 months.
- If frozen, re-warm in the toaster or microwave.Serve with your favorite low carb toppings. (I used Nature's Hollow Maple Syrup. You can find that in my shop section)