I like my waffles to be nice and fluffy, with a crisp exterior and a moist interior. I think that this texture is the best for holding up to melted butter and maple syrup. That said, there are times when a heartier waffle is a good choice, as it is on a chilly spring morning when you want something satisfying to start your day. Or just for the variety and a change of pace.
I don’t usually put nuts in my waffles, so these Toasted Almond Waffles are definitely a chance of pace. They’re nice and nutty, with a good overall flavor and texture to them. There is oatmeal and almond meal – a.k.a. ground almonds – in the waffle batter. Both contribute to the nutty flavor. Having a lot of ground almonds alone could make the waffles a little dense, but this small amount doesn’t make them too heavy. I also chopped up some toasted almonds and mixed them into the batter, for texture and flavor. That little crunch you get when you take a bite is great!
These waffles will cook up just like any other waffle you put through your waffle iron, although you will need a waffle iron to make these. Serve with a sprinkling of toasted almonds and powdered sugar, or drizzle them with syrup and melted butter.
Toasted Almond Waffles
1 cup all purpose flour
1/4 cup quick cooking oatmeal
2 tbsp almond meal
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
2 tbsp sugar
1 cup buttermilk
1/4 cup butter, melted and cooled
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 cup sliced, toasted almonds, chopped
additional 1/2 cup sliced toasted almonds, for topping
In a large bowl, whisk together flour, oatmeal, almond meal, baking soda, baking powder, salt and sugar.
Add in buttermilk, butter, vanilla and cinnamon and whisk until smooth. Stir in chopped toasted almonds.
Preheat your waffle iron as directed and use a ladle to pour the batter onto a hot, greased iron. Cool until golden and serve, with extra sliced almonds.
Makes serves 4-6 (depending on the size of your waffle iron).