Almond Flax Waffles
Almond Flax Waffles are healthy and super yummy! These gluten-free, grain-free, keto waffles are high in protein, fiber and omega-3s.
Ingredients
- 3 large eggs
- 1/2 cup almond milk
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon stevia - or granulated sweetener of your choice. Add an extra teaspoon for a sweeter waffle.
- 1 cup almond flour
- 1/4 cup ground flax seed - brown or golden flax
optional
- 1 tablespoon avocado oil - makes a crispier waffle that is more moist. I recommend adding it.
- 1 teaspoon vanilla extract
Instructions
- Add the eggs and almond milk to a mixing bowl and whisk to combine. Stir in the avocado oil and/or vanilla if you are using them. Stir in the salt, stevia, and baking soda. Add the almond flour and flaxseed and whisk until smooth.
- Let the batter sit for 10 minutes to thicken, then stir one last time.. (see notes) Once the batter is ready, preheat your waffle maker, then lightly spray with nonstick cooking spray. (I use a pure avocado oil spray.)
- Pour the waffle batter into the prepared waffle maker and cook to your liking. Repeat until the batter is gone. Serve immediately and enjoy!
Notes
- The waffle batter may seem thin at first, but it will thicken as the flax absorbs the liquid. Do not skip this step if you want perfect waffles. Tip: If the waffle batter is too thick after sitting for 10 minutes, add an additional tablespoon of almond milk. If it is too thin, add an additional tablespoon of almond flour.
- Storage: Leftovers can be stored in the refrigerator, in an airtight container, for about 5 days. You can also store them for up to 2 months longer in the freezer by placing the cooled waffles in a freezer bag, and then pop them in the toaster to reheat.