• Krista Smith, FNTP

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!

Palmdale, CA



Krista Smith
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Nutritional Therapy Practitioner


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