Try these delicious, dairy-free, low-carb waffles and kick off your day in an awesome way. We love them!
1 ripe banana
¾ cup almond flour
¾ cup coconut milk
1 tbsp ground psyllium husk powder
1 pinch salt
1 tsp baking powder
½ tsp vanilla extract
1 tsp ground cinnamon
coconut oil or butter, for frying
Mix all of the ingredients together and let sit for 20min.
Cook them in a waffle maker or fry in a frying pan with coconut oil or butter.
Serve with hazelnut spread or whipped coconut cream and some fresh berries, or just have them as-is with melted butter. You can't go wrong!
Got extra ripe bananas? Make more waffles and freeze the leftovers for a quick and easy future brekky. Wrap each pancake individually in plastic wrap for easy defrosting.
Here's how to whip coconut cream: Let a can of coconut milk sit in the refrigerator for at least 4 hours to separate the cream from the water. Open the can carefully and remove the cream part with a spoon. Place in a bowl and whisk with a hand blender for a few minutes. Save the coconut water for use in smoothies.
Recipe from Diet Doctor.