We switched out the all-purpose flour in this recipe for almond flour, which gives the waffles a deliciously rich texture, makes them higher in protein and gluten free as well. Adding our delightfully pink Lucy™ apples and a splash of SugarBee® apple cider doubles the apple flavor while giving the waffles a lovely pink hue.

Created by: Meg Raines
YIELD: 2-3 servings (depending on your waffle iron)


  • 1 2/3 cup almond flour
  • 1/2 cup arrowroot powder or tapioca starch
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 2 Lucy™Glo or Lucy™ Rose apples
  • 1/2 cup milk (or unsweetened almond milk)
  • 1/4 cup apple cider 
  • 2 eggs
  • 3 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • Butter and maple syrup for serving


  1. Preheat your waffle iron. 
  2. Peel both apples. Shred one of the apples until you get 1/2 cup of shredded apples, well packed. Slice the remaining apples for topping the waffles, and set aside. TIP: to prevent browning, place in a bowl of water with a tablespoon of lemon juice until ready to serve.
  3. In a large bowl, whisk together almond flour, arrowroot powder (or tapioca starch), baking powder, cinnamon, nutmeg and salt until well combined.
  4. Add shredded apple, milk, cider, eggs, melted butter, and vanilla. Stir to combine with dry ingredients.
  5. Spray or grease waffle iron just before using. Scoop batter into your waffle iron and cook according to your waffle maker instructions.
  6. Repeat with remaining batter until all the waffles are cooked.
  7. Serve immediately with additional apples slices and maple syrup.
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