Paleo Protein Banana Waffles

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Talisha 0

"Created for easing into a grain-free lifestyle change, these waffles are PERFECT for families looking for a traditional breakfast food. Use leftover banana from recipe mixed with whipped cream for a low sugar topping! These waffles are VERY dense because of the almond flour. My family can usually finish 1, maybe 1 1/2 waffles a person if serving with other things like eggs or meats. We like to use the leftover banana mush mixed with whipped cream and butter to top them."
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30 m servings 241 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 241 kcal
  • 12%
  • Fat:
  • 10.6 g
  • 16%
  • Carbs:
  • 31.1g
  • 10%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 286 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat a waffle iron according to manufacturer's instructions. Grease waffle iron evenly.
  2. Place coconut into a blender and pulse several times; blend until coconut becomes a fine powder. Combine coconut, almond flour, whey protein powder, baking powder, baking soda, salt, and cinnamon in a medium bowl.
  3. Mix together 1/2 cup mashed banana, milk, vanilla extract, and maple syrup in a small bowl.
  4. Separate the whites from the yolks of the 2 eggs; transfer all 3 egg whites to a metal bowl. Mix 2 egg yolks into the banana mixture. Beat egg whites until foamy using an electric mixer, beating until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
  5. Pour banana mixture into almond flour mixture and stir until combined. Mix in 1/3 of the egg white mixture until combined; gently fold in remaining 2/3 egg white mixture, preserving as much volume as possible.
  6. Ladle batter into preheated waffle iron in the amount recommended by manufacturer. Close lid and cook waffle until golden and crisp, 3 to 4 minutes. Repeat with remaining batter. Top waffles with remaining 1 mashed banana.


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This mixture was too thin for waffle maker. I had to add all purpose flour to make it work. Taste was just okay.

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