Melt-In-Your-Mouth Waffles

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  • 1-1/2 cups all-purpose flour
  • 1-1/4 cups almond meal
  • 1/2 cup sugar
  • 1 tablespoon baking powder (I use double acting baking powder for extra fluffiness)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 2 cups milk (1%, 2%, skim, almond, coconut all work)
  • 3 tablespoons vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract


  1. Preheat waffle iron according to manufacturer’s instructions.
  2. In a large bowl, combine flour, almond meall, sugar baking powder, cinnamon and salt. Set aside.
  3. In a small bowl or liquid measuring cup, whisk together milk, oil, eggs, and vanilla; until smooth.
  4. Gently fold the milk mixture into the flour mixture and stir until smooth. It is okay if the batter has a few lumps. Do not overmix.
  5. Pour batter onto hot waffle iron and bake in batches.
  6. Serve the waffles immediately with butter and maple syrup, or your choice of toppings. Waffles are best enjoyed the same day. Extras may be refrigerated up to 3 days. Waffles may be frozen, up to 3 months, then warmed in the toaster.


Recipe source: http://layersofhappiness

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