amy chaplin

celebrating the art of eating well

Pamela’s whole spelt almond waffles

POSTED ON August 21, 2009

spelt almond waffle with berries and yogurt

This delicious waffle recipe is my mother’s and she makes a batch every time I visit her in Australia. We usually enjoy them for breakfast topped with blackberries from the garden, mangoes and bio-dynamic yogurt. Sitting out on the veranda taking in a beautiful view of the Australian bush, we linger over these tender, fragrant waffles and a coffee (or two) late into the morning.These waffles represent festive occasions for me.  This week, when a special visitor arrived from Los Angeles, I finally had a reason to get the waffle iron out. He is the son of my life-long best friend and a waffle/pancake expert.  What I love about him most is that he loves food, all food, from spicy Mexican to miso soup, falafel, tofu, sushi and….I hesitate to utter these words here…hot dogs! (He knows I don’t approve of the last of his loves !) We made these waffles together the other morning and they got the double thumbs up! They are tender from the almond meal, fragrant from the orange and vanilla and have a slightly crisp edge from a touch of brown rice syrup.


sifting flours

sifting flours

cooking waffles

cutting strawberries

cutting strawberries

He hummed his way through two waffles while I thought about my mother, the scent of gum trees and the familiar sound of kookaburras laughing.

breakfast table

breakfast table

waffles at my mother's

waffles at my mother’s

Whole spelt almond waffles

1 ¼ cup whole spelt flour

¾ cup almond meal

½ teaspoon baking powder

2 eggs, separated

¼ extra virgin olive oil

Rind of one orange

½ cup orange juice

¾ cup soy milk or milk

3 tablespoons brown rice syrup

Melted butter or olive oil for brushing the waffle iron

Berries, yogurt and maple syrup to serve

Special equipment: Belgian waffle iron

Heat waffle iron.

Sift spelt flour, almond meal and baking powder into a medium size mixing bowl, stir to combine and set aside.

Whisk egg yolks, olive oil, orange rind, orange juice and milk, stir into dry mix, drizzle rice syrup over batter and stir again. Whisk egg whites into stiff peaks and gently fold into batter. When waffle iron is hot brush with melted butter or olive oil (I used butter) and ladle in about 1/2 cup of batter, this doesn’t fill the whole mold, I like them to be on the smaller side with an uneven edge. Close lid and cook for about 4 minutes, the waffle iron will beep when ready, but I cook them for  1 or 2 minutes longer as this batter is moister then your usual waffles.

Repeat with remaining batter.

Enjoy outdoors if possible!

Makes 8 small to medium size waffles or 6 large.

POSTED IN Breakfast

TAGGED UNDER: almond meal, orange

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  • Mr Weiss says:

    Generally I make buttermilk waffles but I think I’ll try these next! Yummy.

  • Bob Sutherland says:

    Rainy day in Bellingen sitting with Kali wishing we had an almond waffle (or two). Been up the valley checking the garlic crop… few regent bower birds winging past.
    Glenda visiting Dun atm.

    Love Bob and Kali

  • Erin says:

    This is the recipe that brought me to your blog (yay!). I’d been hoping to find a recipe for chocolate waffles using a nut meal. Hazelnut to be specific.
    Any chance you could give me an idea how to adapt this stellar looking recipe?? I have no doubt that I’ll be trying it out as written too. Looks way too scrummy not to! 🙂 Thanks!

  • Amy Chaplin says:

    I would say replace the almond meal with ground hazelnuts and take out 1/4 cup flour and replace it with cocoa….see how that works!

    Let me know!

  • Erin says:

    Thanks Amy! Will try it out on Sunday. 🙂

  • Lisa McGrath says:

    Hi Amy,
    I got a waffle maker for my birthday and was so excited to try out this recipe they were so yummy. I have fond memories of eating waffles on Pamela’s veranda in the sunshine.

  • Mmmmm! Wow! This looks great. And love the pictures!

  • rosalia says:

    Hello Amy,
    Thank you for all your recipes! I am trying the sprouted spelt bread today (already soaked berries).I’ve made sprouted wheat bread before but your recipe is appealing. As far as the waffles do you think I could substitute the eggs with egg replacer. I’ve done it in other recipes but I’m not sure for the waffles. I fear they will stick to the waffle maker or break apart when I open the pan.

  • rosalia says:

    hello Amy,
    They came out great! I used egg replacer, I also added the chopped almonds that I filtered from the almond milk (your recipe). I used coconut oil to spread on iron, I topped with fresh bananas and maple syrup. Really yummy. TY

  • Lisa says:

    I cook this recipe every Sunday for Sunday brunch. Everyone always asks me for the recipe

  • Diana says:


    Can you suggest a modification to make these waffles vegan? I’m looking for a replacement for the eggs, something other than egg replacer.


    • Amy Chaplin says:

      You could try a “flax egg” mix a tablespoon of ground flax seeds with a 1/4 cup of water and let it sit for 10 minutes. Hard to replace a beaten eggwhite but I’m curious to see how they turn out with the flax. You could also try increasing the baking powder or adding a 1/4 teaspoon of baking soda as well.

      Let me know how it goes!

      • Diana says:

        Oh my goodness. These are amazing! The best waffles ever. I replaced the egg with the flax mixture you suggested and it came out great. The waffles were moister than “regular” waffles, but I enjoyed the texture. I served the waffles topped with soy yogurt and a berry compote that I made by cooking raspberries, blueberries and figs with water and honey. WOW! Even my husband (who is not vegan and was skeptical about the egg replacement) conceded that these were the best waffles ever. Thank you for sharing the recipee and for your comments above.

  • Kristen says:

    Delicious. I have made these 2 times so far. The first time I made it exactly as your recipe said-except using maple syrup in place of the rice syrup.
    This morning I wanted to make them but wasn’t excited about the orange flavor today, so I tried a modification. I substituted extra almond milk for the orange juice, skipped the orange rind, and added a teaspoon of cinnamon for a new flavor. Also a pinch of salt. This batch was so good. The cinnamon scent off of the waffle iron quickly brought my kids into the kitchen. I love the nutty taste of these waffles. I also love that I felt really good all morning after eating them- usually after a breakfast of regular waffles I feel sick or unsatisfied. Will make these again-with and without the orange! Thank you.

    • Amy Chaplin says:

      Hi Kristen,

      I’m so glad you like them! I haven’t found a recipe to beat these yet…although a also vary them lots too.
      Thanks for reading and cooking from my blog!

      Amy x

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