We love getting veggies at breakfast any way we can and waffles are so much fun, but don’t stop at breakfast. These savory waffles/pancakes would also be delicious for dinner with a fried egg or some smoked salmon.
Make ahead and freeze in single serve portions and reheat in the toaster as you would any frozen waffles.
Kale Ricotta Waffles/Pancakes
Servings
10 Servings
Ingredients
- 1 ¾ cups whole wheat or spelt flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon freshly cracked black pepper
- 1 cup ricotta
- 2 cups milk
- 2 large eggs
- 4 tablespoons melted butter
- 1 ½ cups kale chopped
- Garnish: 1 teaspoon silan or maple syrup or honey and pinch of cayenne or red pepper flakes
Instructions
- In a large bowl, mix together flour, baking powder, baking soda, salt, pepper, cayenne and nutmeg. Make a well in the center and add ricotta, milk, eggs, and butter. Mix the wet ingredients and then incorporate the dry ingredients. Add the kale and parmesan and mix again.
- Heat a waffle iron or griddle for pancakes (use a bit of oil if it is not non stick) and measure out ½ cup batter per portion. Cook until golden brown, flipping halfway through for pancakes.
- Serve drizzled with silan and sprinkled with cayenne.
Nutrition
Nutrition Facts
Kale Ricotta Waffles/Pancakes
Amount per Serving
Calories
191
% Daily Value*
Fat
9
g
14
%
Cholesterol
61
mg
20
%
Carbohydrates
20.7
g
7
%
Sugar
2.5
g
3
%
Protein
8.9
g
18
%
* Percent Daily Values are based on a 2000 calorie diet.
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