Fluffy and Crispy Gluten-Free Almond Flour Waffles

In a larger bowl, thoroughly mix the dry ingredients: almond flour, baking powder, ground cinnamon, and a pinch of fine sea salt.

In another bowl, use a hand whisk to beat two large chicken eggs well. Add unsweetened almond milk, maple syrup, and vanilla extract, and combine everything nicely.

Pour the wet mixture into the dry ingredients. Gently mix everything together with a whisk until you get a smooth, uniform batter without lumps. Let the batter rest for 5 minutes so the almond flour can fully absorb the liquid and thicken slightly.

While the batter is resting, preheat your waffle iron well.

Using a brush, lightly coat the hot waffle iron plates with melted coconut oil, which will prevent sticking and give the waffles a pleasant crispiness.

Pour about half of the prepared batter onto the center of the bottom plate of the waffle iron. Close the waffle iron and cook the waffles for 4 to 5 minutes (or according to your appliance's instructions), until steam stops coming out and the waffles turn golden brown.

Carefully remove the baked waffles from the waffle iron and repeat the process with the remaining batter. Serve warm, optionally topped with fresh berries or a spoonful of almond butter.