Ricotta Waffles/Pancakes with Blueberry Syrup
|3 waffles: 3 carbs and 19 grams of protein!|
I apologize in advance for my poor photography. Times like these I wish I was a food stylist. I still need to figure out how to use more pictures but I think what I have will do for now!
- I know ricotta cheese and eggs making a good waffles seems a bit crazy. I agree, I had no idea how this would work but I was pleasantly surprised! I found this recipe online at http://www.fatsecret.com/. My husband loves waffles and needless to say since going grain and sugar-free, he has done without for a while! I made modifications to the original recipe to include full fat ricotta and stevia. Now I realize that everyone may not have Kal Stevia yet (order it or get it as soon as possible). I do like using fresh nutmeg because it taste so much better and a little “nut” of nutmeg will last you a while! If you don’t have a waffle iron, just use the batter as you would for pancakes. The texture of both the waffles and pancakes are light and fluffy.
- 4 large eggs
- 1/2 cup ricotta cheese
- 1/2 teaspoon Cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon baking powder
- 6 servings Kal Stevia (or to taste)
- 1/2 teaspoon vanilla
|4 eggs, 1/2 cup ricotta, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp Stevia|
- Preheat waffle iron. If no waffle iron is available, recipe can also be used for fluffy pancakes.
- Beat eggs with electric mixer on high for 1 minute to make them light and fluffy.
- Add all other ingredients (nutmeg is optional). Beat until smooth, about 30 seconds. Batter will be very runny.
- Spray waffle maker (top and bottom) with cooking spray. Use a little more between 1/3 and 1/2 cup batter to make each waffle. Make sure the bottom of waffle iron is completely covered to eliminate holes in your waffles. Cook about 3 minutes (may vary with different waffle irons). Carefully remove with fork.
|Runny batter is good!|
|Finished Product ; -)|