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Crispy. Crunchy. Waffles!

In our home the kids eat a lot of pancakes and waffles. I personally love these waffles because they are grain-free and delicious! They remind me of a nutritious version of the classic l’eggo-my-eggo waffle.

There are usually a few servings left after breakfast, and these lovely morsels go directly into the freezer for a quick breakfast or snack later in the week. I know I have promised this to a couple of my diligent followers, so thanks to each of you for your patience!


2 cups of ground almond flour (Traders Joe & Natural Grocer have great options)

1 cup tapioca flour/strach (Bob’s Red Mill)

1 TBL + 1tsp baking powder

2 eggs

1 cup milk or milk alternative (unsweetened)

2 tsp apple cider vinegar

1/4 cup maple syrup

1tsp vanilla

1/2 cup melted butter or coconut oil

almond flour, melted butter, milk/apple cider vinegar/eggs


  • Start by preheating the waffle iron.

  • Next melt the butter on stove or in microwave.

  • In large measuring cup or bowel combine milk and apple cider vinegar. Let sit.

  • In large bowl combine, whisk, or stir almond flour, tapioca flour, and baking powder. Be sure to break down all the almond flour chunks.

  • Add eggs, maple syrup, and vanilla, to milk/apple cider. Stir to combine.

  • Add the liquid to the flour mixture and stir just enough to combine.

  • Lastly add the melted butter. Again stir just enough to combine.

fluffy waffle batter

crispy waffle
  • Add batter to waffle iron and cook till golden brown, serve with butter, maple syrup, fresh fruit, and yougurt.

  • Freeze any leftovers, careful to layer with parchment or wax paper.

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