Almo Waffles

What’s more satisfying than pancakes for breakfast? Their lighter, crispier and honey-comb woven sister, of course.


Prep: 5 mins | Cook: 3-5 mins | Serves:

These vegan waffles are mouth-wateringly good. They’re crisp on the outside yet light and fluffy on the inside—one bite will transport you to the open-air markets of Brussels. You’re going to love them! The secret is to let the batter rest for 10 minutes while your waffle iron heats up. This allows the flour to soak up the moisture, resulting in a crisp, yet fluffy waffle. 

We used a blend of whole-grain oat flour and buckwheat flour, so each bite is full of beneficial dietary fibre to help aid healthy digestion and remove bad cholesterol. Plus with wholesome Almo Milk, the resulting waffles are entirely dairy-free and gluten-free, while also containing all the good fats, calcium, vitamin E and protein of almonds.

Serve with fresh blueberries, strawberries or your favourite fruit. We love poached cherries with cinnamon sugar and a drizzle of Almo Crème. If you’re in the mood for something savoury, try topping your waffles with spinach, mushrooms and our cheesy bechamel sauce. No matter your choice, each bite of these doughy delights will melt in your mouth.

Tip: Avoid over-mixing your batter. A few lumps lead to light and fluffy waffles.


  • 1 1/2 cups (375ml) Almo Milk
  • 1 cup (125g) buckwheat flour
  • 1/2 cup (50g) oat flour
  • 1/4 cup (60ml) coconut oil, melted
  • 1/4 cup (60ml) brown rice syrup or agave
  • 2 tsp baking powder
  • 1 tbsp lemon juice
  • 1 tsp sea salt


  1. In a small mixing bowl, whisk together almond milk and lemon juice. Set aside. 
  2. In a large mixing bowl, combine flour, baking powder and sea salt. Pour in melted coconut oil, brown rice syrup and milk mixture. Stir until well combined. Let the waffle batter rest for 10 minutes.
  3. Meanwhile, preheat the waffle iron and spray with non-stick oil. Once warm, scoop a heaped spoon into the centre, close the lid and cook until golden brown. 
  4. Leftover waffles can be stored in the refrigerator for up to a week or in the freezer for 2 months.