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!

• Preparation Time: 15 mins
• Cooking Time: 5 mins
• Total Time: 20 mins
• Calories: 304 Calories

Ingredients

• 1 cup white sugar
• 1 cup milk
• 1 large egg
• 1 tablespoon fresh lemon juice
• 2 teaspoons fresh lemon juice
• 1 cup fresh blueberries
• cooking spray
• 1 teaspoon pure vanilla extract
• 2 tablespoons coconut oil
• 2 cups gluten-free pancake mix
• ½ cup whole milk ricotta cheese

Recipe Instructions

Step 1

Preheat a waffle iron according to manufacturer's instructions. Coat heated waffle iron with cooking spray or butter.

Step 2

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.

Step 3

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.

Step 4

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.