Almond Butter and Jam Waffles (Eggless)

Whisk together flour, almond flour, sugar, baking powder, baking soda, and salt in a large bowl.
Pour the buttermilk, melted butter, vanilla, and almond extract, and whisk to combine. Be careful not to overmix.
Set the mixture aside for 10 minutes.
Meanwhile, preheat your waffle iron according to the manufacturer’s instructions. When the waffle iron is ready, pour about ½ cups of batter into each waffle well. I do not need to grease my waffle iron, but if you do, then grease it with cooking spray before pouring the batter.
Cook until crisp and golden brown, about 5-6 minutes, depending on your waffle iron.
If you want to keep your waffles warm, preheat your oven to 200°F and place a baking sheet with a wire rack inside.
Once the waffles are cooked, transfer them to a warm oven and continue with the rest of the batter.
For the topping, heat the jam in a small saucepan over low heat or in the microwave just until warm.
To serve, spoon over almond butter, jam, and a little maple syrup or honey to taste. You can also top it with fresh fruits such as bananas or berries.

Store the leftover waffles in an airtight container and refrigerate for three days. When you want them, warm them in the toaster, top them with the desired toppings, and enjoy!
You can also freeze the waffles for up to 3 months. After making the waffles, allow them to cool completely. Then, place them in the freezer bag or container and freeze them. When ready to eat, take out as many as you want, warm them in the toaster, and enjoy!