These waffles came about when I wanted something yummy & sweet but was on a minimum sugar nutrition plan. Not Keto by the way, I don’t do that. Just no processed sugar.
Anyways, I wanted something baked, sweet & satisfying without the sugar. And banana always fits the bill. I’ve also learned that you can sub most of the flour with Arbonne protein and your baked goods can still taste amazing. I keep pushing the limits.
Last, who knew buckwheat flour could make baked goods so yummy?? So anyways, let’s get to it!
1 1/4 Cup Arbonne Banana Pancake Protein (you can also use Vanilla if it’s out of stock)
3/4 Cup Buckwheat Flour
2 Ripe Bananas
1/4 Cup Chia Seeds
1/4 Cup Chopped Pecans
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
2 Eggs Seperated
2 Cups Almond or Oat Milk
Non-stick oil spray – (I like an organic olive oil but pick a healthy oil please)
Real Maple Syrup
Coconut Whipped Cream
Strawberries or any other fruit you like!
- First things first, heat your waffle iron.
- Place the egg whites in a cold metal bowl & whisk with an electric mixer. I used my kitchenaid for this. Whisk until stiff peaks are formed. DO NOT SKIP THIS STEP!!! It is so important if you want light fluffy waffles. If you like dense waffles, please skip it.
- In a large bowl, combine the protein, flour, chia seeds, pecans, egg yolks, baking powder baking soda & almond milk.
- Fold in the egg whites as carefully as possible so you lose as little air as possible. Just fold to combine.
- Once combined, spray your waffle iron with non-stick spray. Add the batter, for my waffle iron, it’s about 1/3 cup per square but each waffle iron is different so you may have to tweak it for yours.
- You can keep them warm in the oven to serve at once or you can place them on a sheet pan & freeze to heat up in the toaster or toaster oven for a later date!
- Enjoy with real maple syrup!