If you've made any of our baked goods you know we love the combo of almond flour and arrowroot flour as a base. Almond flour is a great grain alternative that's rich in healthy fats and protein. Arrowroot flour creates a lighter, fluffier texture since almond flour is quite dense. I make these waffles OFTEN and store them in the freezer for quick breakfasts for my kids. I don't like to add too much sweetener in the recipe, since I know there will be a big drizzle of maple syrup on top.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
- 1 cup almond flour
- 1 cup arrowroot flour
- 1 tsp baking powder
- pinch salt
- 3 tsp coconut sugar, maple syrup or monkfruit sweetener (optional)
- 4 eggs
- 1/3 cup avocado oil
- 1/2 tsp pure vanilla extract
Plugin your waffle maker. These can also be made into pancakes if you don't have a waffle maker.
Mix the dry ingredients together. If you're using a dried granulated sweetener add it in with the dry ingredients. If you're using a wet sweetener, add it in with the wet ingredients.
Whisk the wet ingredients in a bowl. Pour the dry into the wet, stir to remove any clumps. Pour about 1/2 cup into your waffle maker and continue making waffles until the batter is gone.
- Arrowroot starch: tapioca starch
- Avocado oil: melted coconut oil, melted butter, extra virgin olive oil
- EVOO didn't impart a strange flavour and actually worked well
- These comes together very quickly, I recommend freezing them or storing them in the fridge for a few days for easy and delicious breakfasts/snacks