Gluten-Free Ricotta and Lemon Waffles Popular Recipes

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Gluten-Free Ricotta and Lemon Waffles

"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!"

Ingredients :

• cooking spray
• Waffles:
• 1 cup milk
• 1/2 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
• Blueberry Sauce:
• 1 cup fresh blueberries
• 1 cup white sugar
• 2 teaspoons fresh lemon juice

Instructions :

Prep : 15M	Cook : 8M	Ready in : 20M

• 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.

Notes :

• Vegetable oil can be substituted for the coconut oil.
• Frozen blueberries can be thawed and substituted for fresh blueberries.
• Agave can be substituted for the sugar.
• Set your timer when you make the first waffle. This will give you a good indication of how much time it takes for each waffle.

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