Gluten-Free, High Protein Pancakes (Waffles)

It’s no secret I have a sweet tooth. Whenever we go out for breakfast I always want to get the pancakes to satisfy my craving but know I will leave feeling yucky and not satisfied because I’ve missed out on protein and am overloaded with sugar. I came across this recipe and never have to feel I have to choose again! This was super simple, easy to make and was really delicious. I made the recipe with my waffle iron because I’ve never been a super pancake flipper but I think it would make equally great pancakes as the recipe was originally intended for. 🙂

What you need:

2 mashed ripe bananas

4 eggs

1 cup almond meal

1/3 c minced dates

1 teaspoon nutmeg

pinch of sea salt

carmalized ginger

1/2 teaspoon baking powder

Mix ingredients together and cook how you would any regular pancake or waffle recipe. These come out fluffy and slightly delicate from the waffle maker. I used coconut oil to make sure they came off the maker easily. We topped with almond butter and honey but they were pretty good “plain” too. My daughter loved them as well. I also think these would be great as a pumpkin pancake if you switched out the banana for some homemade pumpkin puree.