Servings: 2-3 waffles

Prep Time: 5 mins

Cook Time: 8-12 mins



  • 1 cup almond flour
  • 2 tbsp. cornstarch
  • 1 tsp baking powder
  • Pinch of sea salt
  • 1 large egg
  • ¼ cup nondairy milk (sub whole milk)
  • ½ cup full-fat Greek yogurt
  • 1 tbsp. Coombs Pure Maple Syrup
  • 1 tsp vanilla extract
  • 1 tbsp. coconut oil
  • Nonstick spray, for greasing the waffle iron
  • Coombs Maple Stream



  1. Heat waffle iron over high heat.
  2. In a medium bowl, whisk together almond flour, cornstarch, baking powder, and sea salt.
  3. Add egg, nondairy milk, Greek yogurt, Coombs Pure Maple Syrup, vanilla extract and coconut oil to the bowl. Whisk until smooth.
  4. Spray waffle iron with nonstick spray. Add about ⅓-½ (depending on what size iron you have) of the batter to your waffle iron. Close and let cook for 3-4 minutes, allowing it to brown.
  5. Carefully remove the waffle from the iron and let sit for 2-3 minutes before serving (this will help it hold together.)
  6. Serve with butter (optional) and get the perfect amount of syrup with Coombs Maple Stream.