Gluten-Free Ricotta and Lemon Waffles recipe

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Ingredients

cooking spray
1 cup milk
½ cup whole milk ricotta cheese
1 large egg
2 cups gluten-free pancake mix
2 tablespoons coconut oil
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
1 cup fresh blueberries
1 cup white sugar
2 teaspoons fresh lemon juice

Nutrition Info

304.1 calories
carbohydrate: 57.3 g
cholesterol: 33.5 mg
fat: 6.7 g
fiber: 0.4 g
protein: 5.2 g
saturatedFat: 4.8 g
servingSize: -
sodium: 255.1 mg
sugar: 29.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat a waffle iron according to manufacturer's instructions. Coat heated waffle iron with cooking spray or butter.

  2. Whisk milk, ricotta cheese, and egg together in a large bowl until smooth, stir in pancake mix, coconut oil, 1 tablespoon lemon juice, and vanilla extract. Mix batter until well combined.

  3. Combine blueberries, sugar, and 2 teaspoons lemon juice in a small saucepan, bring to a boil. Stir and reduce the heat to low, allowing blueberry sauce to simmer.

  4. Pour 1/4 cup batter on the center of the waffle iron and close. Cook until golden brown, about 3 minutes. Pour blueberry sauce over the waffle. Repeat with remaining batter and sauce.

Recipe Yield

8 waffles with topping

Recipe Note

I have been enjoying Moon Rabbit Foods® products and used their pancake and waffle mix to create this amazing breakfast. These gluten-free ricotta and lemon waffles are the perfect Sunday breakfast. I just love adding ricotta to my pancakes or waffles. You can make these gluten-free or use your favorite pancake mix to create these light and delicious waffles. The blueberry sauce makes these delicious waffles extra special!

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