It’s easy to get a bit paranoid about eating bananas when you’re trying to follow a low-carb diet, as they rate pretty high on the GI scale. But avoiding them really means you’re missing out on all sorts of goodness. They’re a good source of fibre, and high in potassium as well as Vitamins C and B. They come perfectly packaged by nature, making them a great, low calorie, on-the-go snack. They’re also a life-saver if you have little picky eaters, as they’re almost universally loved by toddlers, mine included.
And as this recipe shows, they make a great base for a waffle batter, making it sweet enough that you can skip the usual slathering of honey or maple syrup if you wish. Just try some butter or almond butter for a really filling, gluten-free breakfast.
Each waffle contains the equivalent of a quarter of a banana, which is enough to add taste and sweetness, while still keeping them relatively low-carb.
I’m having a bit of a love affair with my newish waffle maker at the moment (more recipes to come) but you could use this batter for pancakes too.
The recipe is measured out in tablespoons as I don’t want to be faffing round with weighing scales first thing in the morning.
Happy breakfasting or brunching!
Recipe (makes four waffles)
One medium banana
3 tbsp coconut flour
2 tbsp whey protein powder
Half tsp baking powder
1tsbp ground flaxseed
Few drops vanilla essence (optional)
Pinch of salt
Pinch of nutmeg (optional)
2-3 tbsp water
Put all the ingredients apart in a blender and blend until smooth. Use 2 tbsp of water to begin with, and then add another if the mixture is too thick. It should be thick, but still a pouring consistency.
Pour into your pre-heated waffle maker (I oil mine with a bit of ghee) and cook for approx four minutes, or until lightly browned on each side and slightly risen.