Almond Flour Waffles Are the Best Thing to Ever Happen


Summer is in full swing, and that means the kids are out of school and enjoying beach adventures, road trips, visits from friends, and celebrations. There are lazy summer mornings as well as jam-packed days. This means we need fuel for these unpredictable summer days, and these almond flour waffles are my absolute favorite solution. These almond flour waffles are fun, celebratory, and are perfect for family brunches, breakfast for dinner, unique desserts, and you can even freeze them to use as needed for snacks on-the-go. They only require a waffle iron (available in many different sizes and prices, I’ve seen them for as little as 20 dollars), and they hold a variety of toppings. You can put the toppings right inside the waffles as we’ve done in the recipe below.

The coconut and macadamia nuts are in the batter, so you’re getting extra protein and healthy fats along with a delicious crunch. Pack these in your kids’ lunch bags for camp, hiking, going to the beach, or savor these with the rhubarb compote that will be on the blog next week. These almond flour waffles are great to make for brunch, especially if anyone has allergies or is avoiding dairy, sugar, and/or gluten. If you’d prefer, you can make silver dollar sized pancakes with this batter, but I just think there’s something nearing perfection about waffles. I highly recommend trying this at least once.

Happy 4th of July!

For Clean Gut and Refresh (not the Clean Cleanse)

Contains eggs

Makes 4 large waffles

Almond Flour Waffles Ingredients:

4 eggs (cage-free from pastured chickens)

1 cup almond milk

1/4 cup melted coconut oil

pinch of sea salt

1 tablespoon baking powder

1 tablespoon tapioca starch

3/4 cup almond flour

1/4 cup coconut flakes

1/4 cup chopped macadamia nuts (unsalted)




In a medium sized bowl, add the almond or coconut milk and melted coconut oil.



Crack the eggs into the mixture and beat until well combined.




Add the rest of the dry ingredients and mix well, adding the coconut and macadamia nuts at the very end, folding into the batter.




On your waffle iron, follow directions for cooking (there’s a red and green light system on them that works perfectly so no need to use a timer). I add about 1/4- 1/2 cup of batter to the middle of the iron; you’ll adjust this amount based on your own iron or if you’re making pancakes, use about 1/4 cup, to make small silver-dollar type ones, as larger ones won’t hold together as well.



Serve warm with whatever toppings you like and that fit into whatever program you’re on. Extra coconut flakes, macadamia nuts, almond butter, or some sort of fruit compote are all delicious on these. After cleansing on the Clean Program, grass-fed butter and maple syrup are also amazing. If you’re on the Gut Program, you could try a savory meal with a fried egg and some veggies, like an open faced egg-sandwich.

Any way you have them, enjoy!