Paleo Protein Banana Waffles

½ cup unsweetened shredded coconut

½ cup almond flour

¼ cup whey protein powder

⅛ teaspoon baking powder

⅛ teaspoon baking soda

⅛ teaspoon salt

1 teaspoon ground cinnamon

½ cup mashed ripe banana

¼ cup milk

2 teaspoons vanilla extract

2 tablespoons dark (grade B) maple syrup

2 eggs

1 egg white

1 very ripe banana, mashed

Preheat a waffle iron according to manufacturer s instructions. Grease waffle iron evenly.

Place coconut into a blender and pulse several times; blend until coconut becomes a fine powder. Combine coconut, almond flour, whey protein powder, baking powder, baking soda, salt, and cinnamon in a medium bowl.

Mix together 1/2 cup mashed banana, milk, vanilla extract, and maple syrup in a small bowl.

Separate the whites from the yolks of the 2 eggs; transfer all 3 egg whites to a metal bowl. Mix 2 egg yolks into the banana mixture. Beat egg whites until foamy using an electric mixer, beating until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.

Pour banana mixture into almond flour mixture and stir until combined. Mix in 1/3 of the egg white mixture until combined; gently fold in remaining 2/3 egg white mixture, preserving as much volume as possible.

Ladle batter into preheated waffle iron in the amount recommended by manufacturer. Close lid and cook waffle until golden and crisp, 3 to 4 minutes. Repeat with remaining batter. Top waffles with remaining 1 mashed banana.