What's for breakfast? These waffles are made with very few ingredients but are big on flavor. They are easy to make, and they don't even contain flour! It's easy to say they are gluten-free, dairy-free, and low-fodmap. They provide a simply delicious and very nutritious breakfast option.
When Lauren is going through a UC flare, I have to really watch her starch intake. The bad bacteria in her gut really seem to feed off of high starches and refined carbohydrates. In order to calm down her inflammation fast, she can only eat easily digestible meats, fruits, and vegetables, while avoiding starchy foods for a brief time period.
It is very challenging to find foods that are easy on her gut that she likes to eat. These waffles check the box - they not only give her a tasty option during her restrictive diet phase, but they also help keep the inflammation down. They do have almond butter in them, and almond butter can be harder to digest when the body is fully inflamed, so I will usually wait until day 3-4 on her restrictive diet to make them for her. For anyone who is struggling with gut inflammation or full body inflammation, I hope to post the diet protocol we usually follow for Lauren that seems to provide success. We can usually calm her gut down significantly in about a week, and then we can slowly start reintroducing low-fodmap foods with gluten-free and dairy-free options.
Flour-Free Waffles
Ingredients:
2 bananas - to keep the recipe low-fodmap, we use unripe bananas
2 eggs
1/2 cup of almond butter - feel free to substitute peanut butter or any other nut butter option to fit your personal dietary preferences
1 tsp baking powder
1/2 tsp cinnamon
Directions:
Heat up a waffle maker on medium setting and spray with olive oil spray.
Mash the bananas, and add eggs and nut butter until well-combined.
Add the baking powder and cinnamon.
Pour the batter into the waffle maker and bake for about 1-2 minutes or until the waffle maker indicates.
Top with maple syrup and ghee.
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