paleo-protein-banana-waffles

Paleo Protein Banana Waffles

1 Review Add a Pic
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Talisha
Recipe by  Talisha

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Preheat a waffle iron according to manufacturer's instructions. Grease waffle iron evenly.
  2. 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.
  3. Mix together 1/2 cup mashed banana, milk, vanilla extract, and maple syrup in a small bowl.
  4. 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.
  5. 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.
  6. 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.

Share It

Review (1)

Rate This Recipe
Christine
0

Christine

This mixture was too thin for waffle maker. I had to add all purpose flour to make it work. Taste was just okay.

More Reviews

Similar Recipes

Banana Waffles
(106)

Banana Waffles

Peanut Butter Banana Protein Bars
(21)

Peanut Butter Banana Protein Bars

Paleo Banana Bread
(21)

Paleo Banana Bread

Lighter Banana Crumb Muffins
(9)

Lighter Banana Crumb Muffins

Banana Pancakes the Easy Way
(9)

Banana Pancakes the Easy Way

Banana Egg Waffles
(6)

Banana Egg Waffles

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 333 cal
  • 17%
  • Fat
  • 18.4 g
  • 28%
  • Carbs
  • 34.5 g
  • 11%
  • Protein
  • 10.5 g
  • 21%
  • Cholesterol
  • 108 mg
  • 36%
  • Sodium
  • 286 mg
  • 11%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Paleo Chocolate and Cinnamon Banana Bread

>

next recipe:

Banana Teff Waffles (Gluten-Free and Soy-Free)