I was having some gut sensitivity, so decided to give up grains for a few months to help calm my gut lining.
But I still love my carbs! And same with the kiddos.
I usually make waffles every Saturday, and I liked this gluten-free flour mix as it’s pretty clean without all of the weird bean flours and other fillers. I actually substitute 1/3 cup of Vital Proteins collagen peptides (where to buy) in place of some of the flour. Works great and boosts protein content to counteract the maple syrup! 😉
I’ve tried creating my own recipes in the past.
I tried coconut flour waffles. Yuck! I added a ton of oil, butter and eggs to try to keep them moist but no. Just no.
Then I tried using bananas mixed with egg and nut butter… They browned up nicely in my waffle maker and my kids loved them (even my son who claims not to like bananas).
I’ve been tinkering with the recipe for a few months now, and I’ve got it down to an art form.
Grain free waffle ingredients
- 2 bananas OR 2 cups of cooked butternut squash or pumpkin
- 1/2 cup of nut or seed butter. Any will do. If you use a crunchy nut butter, you can tell when you eat it 😃 It has a little crunch. Not necessarily bad but just FYI. Also if it is salted nut/seed butter, then omit adding salt to the recipe.
- 3 extra large eggs
- 8 scoops of Vital Proteins collagen peptides (if you don’t have, you can use almond flour as substitute. The peptides taste better though and are higher in protein 🙂
- 1 tsp. baking soda
- 15 drops of stevia or 1 TB honey (optional)
- Dash of salt
These waffles have a lot of protein!
You’re looking at about 20 grams of carb per serving, 24 grams of protein per serving, and 20 grams of fat.
If you’re looking for a high-protein breakfast recipe, look no further.
Grain free waffle directions
- Plug in your waffle griddle so that it’s getting hot while you make your batter
- Peel banana and place in big bowl (or put your cooked squash or pumpkin in bowl)
- Add 1/2 cup of nut or seed butter
- Add your 3 eggs
- Add 8 scoops of Vital Proteins
- Add 1 tsp. of baking soda
- Plus dash of salt if needed
- Mix all ingredients with an immersion blender until batter is smooth
- You’ll notice that your batter is pretty thin! That’s OK. It makes them really light and fluffy.
- Oil your waffle iron or silicone molds (where to buy) with a little coconut oil
- Pour batter into waffle mold or iron and close. If using molds, watch for doneness after about 10 minutes. Stick a toothpick in till it comes out clean. The waffles should be slightly toasted on top. If you’re using an iron, let cook for 5 minutes, then flip the your waffle iron and et cook another 2-3 minutes, depending on how crispy you like it.
- Add butter or coconut oil and drizzle with honey or maple syrup and serve.
If you like to eat waffles without syrup or honey, you could add 15 drops of stevia or 1 TB of honey to your batter.