The best grain free waffles you’ll ever have
There is something about a Saturday morning that calls for a stack of waffles. But for those of us living that grain-free life, the struggle for the perfect "snap" is real. Most recipes turn out soft, soggy, or—even worse—rubbery.
After plenty of trial and error in the Sweetly Measured kitchen, I’ve finally nailed it. These are crisp on the outside, light and airy on the inside, and have that authentic bakery-style structure that holds up to a heavy pour of maple syrup.
And the best part? They are completely grain-free, refined sugar-free, and won't leave you feeling weighed down before the day even begins.
##Why This Recipe Works
• The "Crunch" Factor: By using a specific ratio of blanched almond flour and tapioca starch, we get a golden-brown exterior that actually crunches when you cut into it.
• Balanced Sweetness: We keep the sugar low in the batter, letting the natural nuttiness of the almond flour shine through.
• The Secret Step: Don't skip the "rest" time for the batter! Giving it 5 minutes allows the flours to hydrate, ensuring your waffles aren't gritty
The best grain free waffles
Ingredients
Waffle Batter
- 1 cup almond flour
- 1/4 C coconut flour
- 2/3 cup tapioca starch
- 1.5 tsp baking powder
- 1/2 tsp salt
- 1/3 cup refined coconut oil, melted and room temp
- 3-4 tbsp Maple syrup
- 1 cup full fat , coconut milk
- 2 eggs
Instructions
Make the Waffles:
- Preheat the waffle iron.
- In a large bowl, whisk together almond flour, tapioca starch, protein powder, baking powder, and salt.
- In another bowl, whisk melted coconut oil, sugar (if using), dairy-free milk, and eggs.
- Combine wet and dry ingredients to form a batter.
- Cook in the waffle iron until golden and crispy. Let cool slightly.
Serve:
- Serve and enjoy with toppings of choice- syrup, berries etc
