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These are very subtly banana-flavored waffles and so much easier than making banana bread, plus it takes so long for banana bread to bake!  They are perfect served with whipped cream or my Creme Fraiche and a couple of slices of banana (1 slice of banana = 1 g carb) plus your favorite low-carb pancake syrup.  I sometimes freeze my bananas (peeled) in a plastic bag, mostly for feeding the birds - to them it is like their ice cream, I am sure, as they seem to love it.  But sometimes I freeze sliced banana for a treat after dinner.  A couple of slices is all it takes for something sweet after dinner, and it lasts a while in your mouth giving one satisfaction of enjoying something sweet.  Delicious idea and one way to enjoy banana occasionally without all the carbs.

You can make these in a chaffle maker or a standard waffle maker.  I didn’t call them chaffles as there is no cheese in these waffles.  The reason I say you can use a chaffle maker is because I used a 4-mold chaffle maker.  Such a great appliance, but seriously, you can use a waffle maker, too, or a mini chaffle appliance.  Just be sure that your waffle maker has good nonstick surfaces.  I had to throw out my old one recently as no matter how good my recipe was, the waffles would stick!  There is almost nothing more frustrating, believe me!  It is so difficult to clean.  It was time to get a new one.  Now I have chaffle and waffle makers galore all of a sudden! LOL

This waffle recipe is super easy to make.  In a medium bowl, mix the dry ingredients.  In a smaller bowl, mix the wet ingredients and then add to a well in the dry ingredients and whisk together well with a fork.  Use 1/4 cups of the batter for each mold.  You can cook them for slightly longer and they will be a deeper brown.  They will still be excellent whether you cook them just until ready or a little longer.  These are not crispy waffles - they are softer due to the banana in them.  We enjoyed them as an afternoon tea pick-me-upper and sat outside in the garden on our terrace.  Our terrace is at garden level.

If you plan on doubling the recipe, you can keep the first batch of waffles warm in a 200 deg. F. oven.  I made these the other day and felt sorry that I had not doubled the recipe.

A waffle maker is often referred to as a waffle iron.  I usually butter the forms very lightly - just for the first waffles.  It will last through a couple of batches.  Don't use nonstick cooking spray, even although the manufacturer seems to indicate it is fine.  The cooking spray invariably over time damages the surface, and then you have the problem I had with my old waffle maker.

These waffles could lend themselves to adding 1/4 tsp cinnamon, if desired; however, it is not necessary.  I suggest using ripe bananas in this recipe.  If you like you can also add 1/2 tsp vanilla extract.  You can toast leftover waffles in a toaster or toaster oven.

Waffles are often seen as breakfast recipes, but the truth is that they make amazing desserts, too.  You can even drizzle chocolate sauce over top or use a fruity homemade strawberry jam.  I have a new and easy recipe for strawberry jam that I will share soon.  I think I will make some scones to go with it and then share the recipe.  Besides those ideas, whipped cream, creme fraiche, sugar-free maple syrup and ice cream, there is also the idea of serving with strawberry or blueberry sauces or simply with fresh berries.


1 cup Gluten-Free Bake Mix 2, OR  (250 mL)

  1 1/cups Keto Bake Mix (300 mL)

2 tbsp sweetener of choice (30 mL)

1/2 tsp baking powder (2 mL)

1/8 tsp baking soda (0.5 mL)

1/8 tsp salt (0.5 mL)

1 large egg

1/4 cup buttermilk (60 mL)

1/4 cup mashed banana (60 mL)

11/2 tbsp light olive oil (22 mL)


In medium bowl, combine Gluten-Free Bake Mix 2, OR Keto Bake Mix, sweetener, baking powder, baking soda and salt.


In another medium bowl, whisk egg with fork.  Whisk in buttermilk, banana and olive oil.  Add to dry ingredients and mix well.  The batter will be thick.


Place a scant 1/4 cup (60 mL) batter on each of 4 molds once the waffle maker is ready.  Using a dinner knife, carefully spread the batter evenly (don’t scrape the appliance surface or you will damage it).  Close lid of waffle maker and cook until green light goes back on.  Remove carefully with the tip of a knife, not touching the appliance surface at all.  Repeat with the remaining two waffles.

Yield:  6 waffles

1 waffle

137.8 calories

4.5 g protein

10.3 g fat

0.1 g fiber

6.2 g net carbs 

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