PB Banana Waffles
Apparently my oldest likes waffles more than pancakes...so I took my banana pancake recipe to the waffle iron. This is some next-level goodness right here. ;) This lower-carb waffle can be made smaller for the little ones (as shown here) or fill up the iron for an adult portion. I made two batches so I could have enough for the week and even extra to freeze.
PB Banana Waffles (makes 6-9, depending on size)
By Krista Smith, NTP
3 large green-tipped bananas
1/4 C creamy organic peanut butter (or nut butter of choice-almond is yummy!)
4 large eggs
1/4 C almond flour
1Tbsp coconut flour
1 1/2 Tbsp Coconut Oil, softened
1-2 tsp alcohol free vanilla extract
1/2 tsp baking soda
Pinch of salt
Cinnamon &/or nutmeg
Coconut oil or butter (for waffle iron)
Heat waffle iron. Combine ingredients in food processor or blender and process until smooth.
Place a small amount coconut oil on waffle iron. Pour about 1/4 c batter in center (less for smaller irons) and cook on med-high setting until fluffy and cooked through. Serve with butter, coconut butter or nut butter of choice.
TIP: Freeze between sheets of parchment paper to avoid sticking together. Cut the parchment to fit a freezer storage bag or container and store flat. When ready to serve, pop in toaster oven for a few minutes or microwave 20-30 seconds until heated through.
Approximate nutrition facts for one waffle (when a batch of 8 waffles is made):
Calories: 166 Fat: 10g Carbs: 15g Protein: 6.8g Fiber: 3g Sugar: 6.6g
Source: My Fitness Pal
Enjoy! Leave a comment and let me know if you liked it!