"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Low-carb banana waffles Recipe

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This recipe for Low-carb banana waffles is from Low Carb for Life, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



½ ripe banana
2 eggs
6 tablespoons almond flour
6 tablespoons coconut milk
½ tablespoon ground psyllium husk powder
½ pinch salt
½ teaspoon baking powder
¼ teaspoon vanilla extract
½ teaspoon ground cinnamon
coconut oil or butter, for frying

Mix all of the ingredients together and let sit for a while.

Make 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 morning. 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—like these!

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Liberal Low Carb
Net carbs: 11 % (4 g)
Fiber: 1 g
Fat: 75 % (13 g)
Protein: 14 % (5 g)
kcal: 155




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