Gluten Free Mixed Berry Almond Flour Waffles
There is something deeply satisfying about a waffle that actually loves you back. These gluten free mixed berry almond flour waffles are built on a base of blanched almond flour, which brings a natural richness, a subtle nuttiness, and a good hit of protein to your morning plate. Folding in a trio of fresh or frozen berries, think blueberries, raspberries and strawberries, means every single bite delivers a burst of fruity sweetness alongside those gorgeous golden, crisp edges. No refined grains, no gluten, and no fuss.
What makes these waffles genuinely healthier than the classic diner-style version comes down to the flour swap and a few smart ingredient choices. Almond flour is naturally lower in carbohydrates and higher in protein and healthy fats than white flour, so these waffles keep you fuller for longer. A small amount of tapioca starch is added to give the batter just enough lift and chew without weighing anything down. Instead of loading in cups of sugar, just a touch of pure maple syrup does the job, letting the natural sweetness of the berries do most of the heavy lifting. Two eggs per batch bind everything together beautifully and add another layer of protein to keep blood sugar steady through the morning.
The batter comes together in one bowl in about ten minutes, which honestly makes this a realistic weekday breakfast rather than a weekend-only treat. You do not need any fancy equipment beyond a standard waffle iron. The key trick here is making sure the iron is properly preheated before you pour in the batter, and giving each waffle enough time to cook through without lifting the lid too early. Patience here is rewarded with that crispy exterior you are after. A light spray of coconut oil on the iron before each waffle keeps sticking firmly out of the picture.
These waffles are brilliant straight off the iron with a drizzle of almond butter and a handful of extra fresh berries on top. They also freeze incredibly well, meaning you can cook a double batch on Sunday and have a genuinely nourishing breakfast ready to go all week. Pop them straight into the toaster from frozen and they come out just as crispy as the day you made them. Serve them alongside a simple Greek yogurt parfait or a boiled egg for an even more complete protein-rich breakfast that will carry you comfortably through to lunch.
Ingredients
- 2 cups blanched almond flour (packed and levelled)
- 3 tbsp tapioca starch (also called tapioca flour)
- 1 tsp baking powder (gluten free certified)
- 0.3 tsp fine sea salt
- 0.5 tsp ground cinnamon
- 2 large eggs (at room temperature)
- 0.3 cup unsweetened almond milk (or oat milk for nut-free)
- 2 tbsp pure maple syrup (grade A or B)
- 1 tsp pure vanilla extract
- 2 tbsp coconut oil (melted and slightly cooled)
- 0.8 cup mixed berries (blueberries, raspberries and diced strawberries, fresh or frozen)
- 1 spray coconut oil cooking spray (for greasing the waffle iron)
Instructions
- 1
Preheat your waffle iron according to the manufacturer's instructions. Allow it to heat fully before adding any batter, as a hot iron is the secret to crispy edges.
If your iron has a temperature dial, set it to medium-high for the best results with almond flour batter.
- 2
In a large mixing bowl, whisk together the almond flour, tapioca starch, baking powder, sea salt and cinnamon until evenly combined and free of lumps.
Sifting the almond flour first helps prevent any dense clumps in the batter.
- 3
In a separate small bowl or jug, whisk together the eggs, almond milk, maple syrup, vanilla extract and melted coconut oil until smooth and well combined.
Make sure your coconut oil is not too hot when it meets the eggs or it may cook them slightly.
- 4
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until a thick, smooth batter forms. Do not overmix, a few small lumps are fine.
- 5
If using frozen berries, pat them dry with a paper towel. Gently fold the mixed berries into the batter, being careful not to crush them and turn the batter purple.
Tossing the berries in a tiny pinch of tapioca starch before folding in helps prevent them from sinking.
- 6
Lightly spray the preheated waffle iron with coconut oil cooking spray. Pour enough batter to fill your waffle iron about three quarters full, roughly half a cup per waffle depending on your iron size.
- 7
Close the lid and cook for 4 to 5 minutes without opening it. Almond flour waffles need a little longer than wheat-based ones. The waffle is ready when steam has significantly reduced and the edges look golden.
Resist opening the lid early. Lifting it too soon causes the waffle to split and stick.
- 8
Carefully remove the waffle using a silicone spatula and place it on a wire rack. Re-spray the iron and repeat with the remaining batter.
Placing cooked waffles on a wire rack rather than a plate keeps them crispy by allowing air to circulate underneath.
- 9
Serve immediately topped with extra fresh mixed berries, a light drizzle of maple syrup or almond butter, and a dollop of plain Greek yogurt if desired.
Nutrition per serving
318kcal
Calories
12g
Protein
22g
Carbs
22g
Fat
5g
Fibre
8g
Sugar
195mg
Sodium
Pro Tips
- ✓
Always preheat your waffle iron fully before pouring in batter. A properly hot iron creates that signature crispy exterior that almond flour waffles are famous for.
- ✓
Do not open the waffle iron during the first 3 to 4 minutes of cooking. Premature opening is the most common reason almond flour waffles tear or stick.
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Almond flour batter is thicker than traditional batter. If it feels too thick to spread, add one extra tablespoon of almond milk and stir gently.
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For an extra protein boost, add one scoop of unflavoured or vanilla protein powder to the dry ingredients. You may need a splash more liquid to compensate.
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Fresh berries give cleaner looking waffles. Frozen berries taste equally good but release more juice during cooking, which can make the colour bleed into the batter.
Frequently Asked Questions
Variations
- •
Lemon Mixed Berry Waffles
Add the zest of one lemon and a teaspoon of lemon juice to the wet ingredients for a bright, citrusy flavour that pairs beautifully with the berries.
- •
Chocolate Chip Raspberry Waffles
Swap out the blueberries and strawberries for all raspberries, and fold in two tablespoons of dark chocolate chips for a slightly indulgent but still nutritious variation.
- •
High Protein Berry Waffles
Add one scoop of vanilla protein powder to the dry ingredients and increase almond milk by two tablespoons to maintain batter consistency. This boosts protein per serving significantly.
- •
Coconut Berry Waffles
Replace two tablespoons of almond flour with desiccated coconut and add a quarter teaspoon of coconut extract to the wet ingredients for a tropical twist.
Substitutions
- •Almond milk → Oat milk or coconut milk (Any unsweetened plant-based milk works in the same quantity. Full-fat coconut milk creates a richer batter.)
- •Tapioca starch → Arrowroot powder or cornstarch (Use the same quantity. Arrowroot is the best paleo-friendly alternative.)
- •Maple syrup → Raw honey or coconut sugar dissolved in warm water (Use the same quantity of honey. If using coconut sugar, dissolve one tablespoon in one tablespoon of warm water first.)
- •Coconut oil → Light olive oil or avocado oil (Both work well in the same quantity and add a neutral flavour.)
- •Eggs → Flax eggs (1 tbsp ground flaxseed plus 3 tbsp water per egg) (Allow flax eggs to sit for 5 minutes before using. Waffles will be slightly denser and less crispy.)
🧊 Storage
Store leftover waffles in an airtight container in the refrigerator for up to 4 days. To freeze, arrange cooked waffles in a single layer on a baking sheet, freeze until solid (about 1 hour), then transfer to a freezer-safe bag for up to 3 months. Reheat directly from frozen in a toaster or toaster oven for 2 to 3 minutes until hot and crispy.
📅 Make Ahead
Cook a full double batch and freeze individually for quick weekday breakfasts. The dry ingredients can also be pre-measured and stored in a sealed jar for up to 2 weeks, making morning prep even faster.
