I am definitely a breakfast lover. I love all kinds of breakfast foods – eggs, omelets, pancakes, waffles, cereal .. Being gluten free does have it challenges, especially when it comes to pancakes and waffles. However, this last weekend I made some pancakes that were pretty awesome, and even my husband said he thinks I have overcome the texture problem in gluten free pancakes!
Since I had some leftover ricotta cheese, I decided to incorporate them into waffles! My favorite ever grain free waffles are from PaleOMG. They always turn out perfect every time! I usually double the recipe to have enough waffles to last me for breakfasts throughout the week.
I adapted it using part buckwheat flour and part almond flour, and adding some ricotta cheese. I thought it would make the waffles creamier, and I was right! I still think the waffles have a slight “buckwheaty” flavor, but I like it!
Almond-Buckwheat Ricotta Cheese Waffles
Print this recipe!
1 1/2 cups almond flour
1 1/2 cups buckwheat groats, ground into flour in a blender or coffee grinder
2 large eggs
2 – 2 1/2 cups almond milk
1 cup ricotta cheese
1/2 cup unsweetened shredded coconut
2 tbsp coconut flour
2 tbsp honey
1 tsp lemon extract
1 tsp baking soda
1/4 tsp salt
coconut oil – for greasing waffle iron
Preheat waffle iron.
Grind the buckwheat in a blender or coffee mill if using raw buckwheat groats. Add in the almond flour, shredded coconut, coconut flour, baking soda and salt. Mix well to remove any clumps.
Add in the wet ingredients: eggs, almond milk, ricotta cheese, honey and lemon extract. Using a hand blender, mix well to combine. If needed, add extra almond milk to achieve the consistency you would like.
Using a brush, grease the waffle iron with coconut oil.
Spread batter onto waffle iron, and cook according to the manufactures’ settings.
There’s a hole in your waffle ..
I topped with some fresh raspberries from our farmer’s market!
A delicious, protein filled, comforting breakfast!
Have a great day!