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 caloriescarbohydrate: 57.3 gcholesterol: 33.5 mgfat: 6.7 gfiber: 0.4 gprotein: 5.2 gsaturatedFat: 4.8 gservingSize: -sodium: 255.1 mgsugar: 29.2 gtransFat: : -unsaturatedFat: : -
Directions Gluten-Free Ricotta and Lemon Waffles
Directions
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Preheat a waffle iron according to manufacturer's instructions. Coat heated waffle iron with cooking spray or butter.
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.
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.
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.