Satisfying Eats

Grain-Free, Sugar-Free & Hunger-Free

Ricotta Waffles & Blueberry Syrup

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1/10/19: This is the first recipe I posted 7 years ago this week. Wow, a lot changes in 7 years! HA! I started with a simple phone camera and a passion. I had so much success in losing ALL my baby weight (I gained 58 lbs) by the time my son was 6 months I wanted everyone to eat like this so at a friends suggestion, I started a blog, this blog. 🙂 

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About the Recipe

Back 7.5 years ago when I picked up the Wheat Belly book, you couldn’t just go to the store and purchase almond flour like we can now (and it was SO MUCH MORE expensive). So you had to be creative and really plan ahead to order supplies. 

This waffle recipe is just what I needed 7.5 years ago after quitting grains. Since I didn’t have specialty ingredients yet, a ricotta-egg waffle recipe caught my eye of off at http://www.fatsecret.com/ (it is no longer a recipe site). I started with their idea and added some ingredients and tweaked it and made it my own. 

Since I REALLY needed to update some recipe and links from 7 years ago I thought I would not only take new pictures of my Ricotta Waffles but I also added one more ingredient to make these even better (cashew or almond butter, gives these waffles more body).

Budget Friendly Waffles

These waffles are PERFECT on a budget! I made almost 30 waffles from 16 oz of ricotta, 16 eggs and 1/2 cup of cashew butter! Since I have an almost unlimited supply of eggs from our chickens, this recipe is a win-win! I ended up spending less than 15 cents a waffle! Wow!

Give them a try, I promise you’ll love them and they will help keep you on the path to meet your health goals! 

Happy Cookin’,

 

 

Original Post from 1/7/2012:

With Blueberry Syrup.
Plain
Make a breakfast sandwich using the waffles.

Ricotta Waffles & Blueberry Syrup

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!  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 (I NOW use Stevia Select) yet but use your sweetener of choice. 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. 

Tips and Tricks

I recommend making a few batches.  Once cooled, place in ziplock bag and store in refrigerator for 3-5 days or freeze for a few weeks or longer.  These would make a great weekend breakfast or if you make enough in advance, a great, quick, week day breakfast you can just pop in the toaster.  Use them just like you would conventional frozen waffles.  When re-toasting, stay beside toaster because they will toast quickly.
 
Savory… You can skip the sweet route and eat them like my husband does, using the waffles as “bread” and putting fried eggs and mayo on it to make an egg sandwich!  The key is to be creative.  You can omit the sweetener and spices all together for a neutral bread. 
 
Nutritional Value:
2 waffles contain Less than 3 carbs and 19 grams of protein! Compared to 2 Blueberry Eggo waffles with 30 grams of carbohydrate and 4 grams of protein! Now you know why you are starving right after eating your Eggos!  I say” Let Go the Eggo!”

  • Ricotta Waffles/Pancakes

Simple ingredients.
Runny Batter.
Final result.

Serve with Blueberry Syrup, with eggs or with the meat of your choice or let them stand alone. Enjoy with your morning cup of coffee sweetened with stevia and a bit of heavy cream!  With a breakfast like this, there is no way you can have a bad day! (If it were only that simple). 
 

Ricotta Waffles/Pancakes

These EASY waffles are delicious and packed with protein! Make a few batches and keep in the freezer!
Nutrition Content for 1 waffle:
99 calories, 7.4 g total fat, 1.9 g net carbs, 6.4 grams Protein 
1 from 1 vote
Print Recipe
Prep Time 5 mins
Cook Time 3 mins
Total Time 8 mins
Course Breakfast
Cuisine American
Servings 7 waffles
Calories 99 kcal

Ingredients
  

  • 4 large eggs
  • 1/2 cup ricotta cheese
  • 2 tbsp cashew or almond butter
  • 3/4 teaspoon cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp baking powder
  • 1/8 tsp Stevia Select or sweetener of choice to taste
  • 1/2 tsp vanilla optional

Instructions
 

  • Add all ingredients including stevia to blender or Magic Bullet type device. Blend until smooth.
    Preheat waffle maker. Be sure to grease waffle maker with desired fat (or spray).  If no waffle iron is available, recipe can also be used for fluffy pancakes.
    Add batter to waffle maker and follow conventional instructions. 
    Use anywhere from 1/3- 1/2 cup batter depending on your waffle maker. 
    Do not overcook especially if you intend to reheat in the waffle at a later time. 
    Cook about 2-3 minutes (may vary with different waffle irons). Carefully remove with fork.
Keyword breakfast, freezer, ricotta, waffles
Melissa

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