It’s easy to get a bit paranoid about eating bananas when you’re trying to follow a low-carb diet, as they rate pretty high on the GI scale. But avoiding them really means you’re missing out on all sorts of goodness. They’re a good source of fibre, and high in potassium as well as Vitamins C and B. They come perfectly packaged by nature, making them a great, low calorie, on-the-go snack. They’re also a life-saver if you have little picky eaters, as they’re almost universally loved by toddlers, mine included.
And as this recipe shows, they make a great base for a waffle batter, making it sweet enough that you can skip the usual slathering of honey or maple syrup if you wish. Just try some butter or almond butter for a really filling, gluten-free breakfast.
Each waffle contains the equivalent of a quarter of a banana, which is enough to add taste and sweetness, while still keeping them relatively low-carb. Continue reading