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. 🙂
Ways to connect with Satisfying Eats
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!
Original Post from 1/7/2012:
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
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).
- 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
- 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.
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