Paleo Protein Banana Waffles
"Created for easing into a grain-free lifestyle change, these waffles are perfect for families looking for a traditional breakfast food. Use leftover banana from recipe mixed with whipped cream for a low sugar topping! These waffles are very dense because of the almond flour. My family can usually finish 1, maybe 1 1/2 waffles a person if serving with other things like eggs or meats. We like to use the leftover banana mush mixed with whipped cream and butter to top them."
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Ingredients30 m servings 332 cals
Original recipe yields 4 servings
- Preheat a waffle iron according to manufacturer's instructions. Grease waffle iron evenly.
- Place coconut into a blender and pulse several times; blend until coconut becomes a fine powder. Combine coconut, almond flour, whey protein powder, baking powder, baking soda, salt, and cinnamon in a medium bowl.
- Mix together 1/2 cup mashed banana, milk, vanilla extract, and maple syrup in a small bowl.
- Separate the whites from the yolks of the 2 eggs; transfer all 3 egg whites to a metal bowl. Mix 2 egg yolks into the banana mixture. Beat egg whites until foamy using an electric mixer, beating until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
- Pour banana mixture into almond flour mixture and stir until combined. Mix in 1/3 of the egg white mixture until combined; gently fold in remaining 2/3 egg white mixture, preserving as much volume as possible.
- Ladle batter into preheated waffle iron in the amount recommended by manufacturer. Close lid and cook waffle until golden and crisp, 3 to 4 minutes. Repeat with remaining batter. Top waffles with remaining 1 mashed banana.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 332 calories; 18.3 g fat; 34.4 g carbohydrates; 10.5 g protein; 95 mg cholesterol; 286 mg sodium. Full nutrition
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