Gluten-Free Banana Protein Waffles
15 min515 kcal each
Banana, eggs, almond flour and vanilla protein make a gluten-free waffle batter in one bowl. They freeze flat and toast back crisp.
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Plan this recipeIngredients
for 2 servings- Banana1 piece
- Eggs2 piece
- Egg whites1 piece
- Almond flour112 g
- Whey protein powder, vanilla or unflavoured30 g
- Pumpkin purée, canned2 tbsp
- Baking powder1 tsp
- Ground cinnamon1 tsp
Method
Prep 5 min · cook 10 min- Heat the waffle iron.
- Beat the eggs and egg white with the banana until smooth.
- Mix in the almond flour, protein, pumpkin, baking powder and cinnamon; loosen with a spoonful of almond milk if very thick.
- Cook in the waffle iron for 3–5 minutes until golden, then serve with fresh berries.
- Keeps 3 days in the fridge or 2 months frozen; reheat in the toaster.
Nutrition
per servingCal
515
Protein
32g
Carbs
28g
Fat
33g
Of 33g of fat per serving, 3.9g is saturated.
