A perfectly festive way to start your holiday morning off, these grain-free Orange Ricotta Waffles will both nourish and comfort your breakfast guests. Made with fresh orange juice & zest, tangy ricotta, and a bit of ground nutmeg for a bit of winter in every bite. This recipe works well when doubled and extras can be stored in the freezer.
Orange Ricotta Waffles
Yields: about 5 large waffles
¼ c. milk of choice
1 medium orange, juice & zest (about ¼ c. juice)
½ c. grass-fed ricotta cheese
2 tbsp. honey or maple syrup
2 tbsp. melted butter, ghee, or coconut oil
1 tsp. vanilla extract
1 ½ c. blanched almond flour
½ c. tapioca flour
2-4 scoops Vital Proteins Collagen Peptides, as desired
½ tsp. baking powder
¼ tsp. baking soda
½ tsp. sea salt
⅛ tsp. ground nutmeg
Add the eggs, milk, orange juice & zest, ricotta cheese, honey, melted butter, and vanilla to a large blender. Blend on high speed until very smooth. Add the almond flour, tapioca flour, Collagen Peptides, baking powder, baking soda, sea salt, and nutmeg to the blender. Blend again, working from a low speed to a high speed, until a smooth batter forms.
Heat your waffle iron according to the given directions. Cook the waffles on medium high heat (if a temperature gauge is available) and leave an extra 2-3 minutes for a crisper exterior. Allow the waffles to rest 3 minutes on a cooling rack before serving.