Banana Waffles

Name: Banana Waffles
Yield: 16

Published on April 28, 2014 | In By Jackie |

- Yield
- 16
- 16
- Difficulty Level

Jackie’s Tip: These waffles freeze very nicely. Let the waffles dry on a cookie cooling rack and then put 4-5 in a small freezer bag. Freeze waffles, when you are ready to eat, toast them lightly and they are great, quick breakfast or snack. Try these with almond butter or peanut butter as a topping.

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Ingredients

2 cups almond flour
1 Tbsp. coconut flour
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/4 cup warmed honey
2 Tbsp. ghee (can substitute butter or coconut oil)
1 tsp. pure vanilla extract
8 large eggs
2 very ripe bananas mashed

Nutrition Info

Instructions

Mix the dry ingredients, almond flour, coconut flour, baking soda, salt & cinnamon with a whisk in a large bowl.
Mix the wet ingredients in a separate bowl - honey, ghee, vanilla extract and eggs with a whisk.
Whisk the wet ingredients into the dry ingredients
Fold in the bananas
Preheat waffle iron and make sure and oil the iron (I use grapeseed spray oil)
Spoon batter onto the waffle iron (I use an ice cream scooper with a lever)
Cook according to manufacturer’s directions for your waffle iron. Check the waffles before your timer on your waffle iron is done. The honey in the waffles will make them cook faster.
Serve with warmed honey and blueberries or your choice of fresh fruit.

Recipe Type : Breakfasts SCD Recipes

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About Chef

Jackie

I am a Nutritional Therapy Practitioner and I also have my Health Coach certification from the Institute of Integrative Nutrition. I have studied nutrition and wellness for 16 years and ...