Ingredients
- 1 cup gluten free flour (Bob's Red Mill 1 to 1)
- ½ cup almond flour not almond meal
- 1 tablespoon baking powder aluminum free
- ½ teaspoon salt
- 2 eggs separated
- 1 ¼ cup almond milk (any milk) or more if too thick
- 2 teaspoon apple cider vinegar
- ½ cup unsalted butter melted and cooled
- cinnamon, sugar, vanilla or maple syrup optional
Instructions
- Heat the waffle iron and spray it with cooking spray.
- Separate the eggs. In a big bowl, whisk the yolks with the almond milk, apple cider vinegar, and melted butter.
- Stir together the dry ingredients and gently stir them into the wet ingredients just until mixed. Add more milk if the batter is too thick.
- Beat the egg whites until they stand in peaks, then gently fold them into the batter.
- Pour into the waffle iron and cook 5 to 10 minutes. Cooking times vary a lot depending on your waffle iron and how brown you want them.
Equipment
Notes
Serving size - 1 waffle
Add more or less milk depending on how thick you want the waffles.
Cooking times vary a lot depending on the type and brand of waffle iron. I used a Breville Smart Waffle Maker.
Leftover waffles keep in the fridge for 2 to 3 days or in the freezer for up to 2 months. Reheat them in the toaster oven or air fryer.
Nutrition
Calories: 286kcal | Carbohydrates: 18g | Protein: 6g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 95mg | Sodium: 286mg | Potassium: 222mg | Fiber: 3g | Sugar: 1g | Vitamin A: 552IU | Calcium: 195mg | Iron: 1mg
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
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