Gluten Free Almond Flour Waffles with Fresh Strawberries
If you have been searching for a breakfast that feels indulgent but actually fuels your body well, these gluten free almond flour waffles with fresh strawberries are exactly what your mornings need. Golden and crisp on the outside, tender and slightly nutty on the inside, each waffle is loaded with wholesome ingredients that keep you satisfied well past the breakfast table. No refined flour, no heavy sugar load, just real food doing what it does best.
Almond flour is the real hero here. It brings a naturally buttery richness to the batter without any of the blood sugar spikes that come from regular white flour. Combined with a scoop of plain Greek yogurt and two whole eggs, the protein content climbs impressively high for a waffle recipe. You are looking at around 18 grams of protein per serving, which makes these a genuinely smart choice for anyone trying to stay fuller for longer. A small amount of coconut sugar adds just enough sweetness to complement the fresh strawberries without tipping into dessert territory. The strawberries themselves bring fibre, vitamin C and natural sweetness, folded straight into the batter so every single bite has a burst of berry flavour.
Making these waffles is straightforward. You mix the wet ingredients in one bowl, the dry in another, fold them together gently, and cook in a preheated waffle iron. The trick to getting that satisfying crisp exterior is making sure your waffle iron is properly heated before you pour in the batter, and resisting the urge to open the iron too early. Fresh strawberries folded into the batter will release a little moisture as they cook, so a slightly longer cook time compared to a plain waffle gives you the best texture. The result is a waffle that holds together beautifully, lifts cleanly from the iron, and has gorgeous pink-flecked edges where the strawberries have caramelised just slightly.
These waffles are naturally gluten free and can easily be made dairy free with a simple swap. They work wonderfully as a weekend brunch treat but are also practical enough for weekday meal prep since they freeze and reheat brilliantly. Top them with extra sliced fresh strawberries, a drizzle of raw honey or pure maple syrup, and a sprinkle of chia seeds for added fibre if you like. You can also serve them with a dollop of coconut yogurt for a dairy-free finish that feels just as creamy and satisfying. Mornings feel a little brighter when breakfast looks this good and still delivers solid nutrition.
Ingredients
- 2 cups blanched almond flour (finely milled for best texture)
- 2 tablespoons tapioca flour (helps bind and creates a lighter texture)
- 1 teaspoon baking powder (gluten free certified)
- 0.3 teaspoon fine sea salt
- 1 tablespoon coconut sugar (or swap for a teaspoon of raw honey)
- 2 large eggs (free range preferred)
- 0.5 cup plain full-fat Greek yogurt (use coconut yogurt for dairy free)
- 0.3 cup unsweetened almond milk (or any plant milk)
- 1 tablespoon melted coconut oil (plus extra for greasing the waffle iron)
- 1 teaspoon pure vanilla extract
- 1 cup fresh strawberries (hulled and finely diced, around 5 to 6 medium berries)
- 1 cup fresh strawberries (sliced, for serving)
- 1 tablespoon chia seeds (optional, sprinkled on top for extra fibre)
Instructions
- 1
Preheat your waffle iron according to the manufacturer's instructions. Once hot, lightly brush the plates with melted coconut oil to prevent sticking.
A properly preheated waffle iron is the single most important step for crispy waffles. Give it a full 5 minutes to heat up.
- 2
In a large mixing bowl, whisk together the almond flour, tapioca flour, baking powder, sea salt and coconut sugar until evenly combined and free of lumps.
- 3
In a separate medium bowl, whisk together the eggs, Greek yogurt, almond milk, melted coconut oil and vanilla extract until smooth and well combined.
Make sure your coconut oil is not too hot when mixing with the eggs or it may scramble them. Let it cool slightly first.
- 4
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until a thick, smooth batter forms. Do not overmix.
- 5
Fold the finely diced fresh strawberries into the batter gently so they are evenly distributed without breaking down too much.
Dicing the strawberries small, roughly half a centimetre, ensures they distribute evenly and do not make the batter too wet.
- 6
Pour approximately half a cup of batter onto the centre of the greased waffle iron. Close the lid and cook for 4 to 5 minutes without opening, until steam reduces and the waffle is golden brown.
Resist opening the iron before 4 minutes. Opening too early causes the waffle to split and stick.
- 7
Carefully lift the waffle from the iron using a fork or silicone tongs. Place it on a wire rack while you cook the remaining waffles to keep it crispy.
Placing cooked waffles on a plate will trap steam underneath and soften the edges. A wire rack keeps them crispier for longer.
- 8
Serve the waffles topped with fresh sliced strawberries, a light drizzle of pure maple syrup or raw honey, and a sprinkle of chia seeds if using.
Nutrition per serving
320kcal
Calories
18g
Protein
16g
Carbs
22g
Fat
5g
Fibre
6g
Sugar
210mg
Sodium
Pro Tips
- ✓
Use blanched almond flour rather than almond meal for a lighter, less dense waffle.
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Pat your diced strawberries gently with a paper towel before folding them into the batter to remove excess surface moisture.
- ✓
If your batter feels too thick to pour, add one extra tablespoon of almond milk at a time until it reaches a pourable consistency.
- ✓
Cook waffles on a medium-high heat setting rather than maximum to avoid burning the almond flour before the centre cooks through.
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For extra crispiness, pop finished waffles into a 180C (350F) oven for 3 to 4 minutes before serving.
Frequently Asked Questions
Variations
- •
Strawberry Lemon Waffles
Add one teaspoon of fresh lemon zest and a squeeze of lemon juice to the wet ingredients. The citrus brightens the strawberry flavour beautifully and adds a fresh, summery twist.
- •
Protein-Boosted Waffles
Stir one scoop of unflavoured or vanilla plant-based protein powder into the dry ingredients. You may need to add an extra tablespoon or two of almond milk to keep the batter pourable.
- •
Strawberry Banana Waffles
Replace the Greek yogurt with half a mashed ripe banana. This adds natural sweetness, a touch more fibre and a lovely soft texture. Reduce or omit the coconut sugar since the banana brings plenty of sweetness.
Substitutions
- •Greek yogurt → Coconut yogurt (Use full-fat coconut yogurt for a dairy free version. The texture and protein content will be slightly different but the waffles will still hold together well.)
- •Tapioca flour → Arrowroot flour (Arrowroot works in a one-to-one swap and gives a very similar binding result.)
- •Coconut oil → Light olive oil (Light olive oil has a neutral enough flavour that it works well here and adds a slightly different healthy fat profile.)
- •Coconut sugar → Maple syrup or raw honey (Use one teaspoon of either in place of the tablespoon of coconut sugar. Reduce the almond milk by a tablespoon to account for the added liquid.)
- •Almond milk → Oat milk or soy milk (Any plant milk works here. Soy milk will add a small boost of additional protein to the batter.)
🧊 Storage
Store cooled waffles in an airtight container in the fridge for up to 3 days. Reheat in a toaster or oven at 180C (350F) for 3 to 5 minutes to restore crispiness. For longer storage, freeze in a single layer on a baking sheet first, then transfer to a freezer bag for up to 2 months. Toast straight from frozen.
📅 Make Ahead
These waffles are excellent for meal prep. Cook a full batch on the weekend, cool completely on a wire rack, then freeze individually. On busy mornings, pop one or two straight into the toaster for a quick, protein-rich breakfast in under 5 minutes. Keep the fresh strawberry topping separate and add it just before serving.
