Paleo Protein Banana Waffles Recipes
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.
Provided by Talisha
Categories Breakfast and Brunch Waffle Recipes
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 332 calories, Carbohydrate 34.4 g, Cholesterol 94.8 mg, Fat 18.3 g, Fiber 5.3 g, Protein 10.5 g, SaturatedFat 8.4 g, Sodium 286.2 mg, Sugar 22.4 g
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.
Provided by Talisha
Categories Waffles
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 332 calories, Carbohydrate 34.4 g, Cholesterol 94.8 mg, Fat 18.3 g, Fiber 5.3 g, Protein 10.5 g, SaturatedFat 8.4 g, Sodium 286.2 mg, Sugar 22.4 g
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- In a separate bowl, beat the egg white with an electric mixer (hand or stand) until stiff peaks form. Set aside.
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