The Carbo-Queen, as my family used to call me, is serious about waffles.
I’m pretty sure that I’ve tried every waffle mix there is, and have made them completely from scratch about a thousand times. There’s just something about achieving that perfect mix of sweet and savory that makes my mouth really, really happy.
But (there’s always a ‘but,’ isn’t there?) I’m supposed to focus on eating protein first at meals. Sure, a side of wheat toast with some eggs and turkey sausage is fine, but a meal of waffles? Probably not the best option for me, although I do treat myself to the occasional plate of French toast or slice of banana bread.
When I want to slay my waffle cravings without trashing my diet and going into a carb-coma, I turn to this recipe. It turns out crisp, light, and super-flavorful protein-filled waffles. You won’t miss the cups of flour, believe me. The secret to making these really delicious? Use full-fat ricotta to keep the insides rich and moist. Fresh-made would be the very best, but hey, there’s not always time for that.
Because I am usually only cooking these for me, this recipe yields a small amount (4 square waffles), so feel free to double or triple it if you’re feeding a crowd.
Pecan Ricotta Waffles
- 1/2 cup whole milk ricotta cheese
- 2 tbsp. whole wheat pastry flour (or brown rice flour, almond meal, rolled oats, buckwheat flour…etc.)
- 1 tbsp. ground pecans
- 1 tbsp. sugar, honey, or light brown sugar (or less, if you prefer more savory waffles)
- 1 tsp. baking powder
- 2 egg whites and 1 egg yolk
- 1 tsp. vanilla extract
In a large bowl, combine the ricotta cheese, egg yolk, and vanilla extract. Set aside.
In a separate bowl, mix together the flour, baking powder, sugar, ground pecans, and a pinch of salt.
Whip the egg whites with a pinch of salt and beat until soft peaks form.
Fold the ricotta mixture into the dry ingredients. The batter will seem very stiff at this point.
Gently fold the beaten egg whites into the batter.
Cook in a preheated waffle iron according to the manufacturer’s directions. In my waffle iron, they take about 2-3 minutes to get nice and golden brown. If they seem slightly soft when you remove them from the waffle iron, just put them in a warm oven or toaster for a minute or two to crisp up the outside. Leftovers freeze pretty well and take about 3-4 minutes in the toaster oven to reheat.
Bust out the maple syrup and enjoy. These are already on the lightly sweet side, so go light on the syrup. I barely used a teaspoon on these and it probably didn’t even need it. They’re also good with peanut butter, bananas, berries, jam, and probably whatever other toppings you can dream up. I personally like something crunchy like more chopped nuts or some chopped, crisp bacon on top.
Seriously, writing this post has already made me hungry for more of them! And at under 100 cal. per waffle, why not? Go to it, friends.
P.S. In case some time goes by and you wonder why you’re not getting your fix of food porn, just FYI Neen’s Notes is going on vacation for a little while.
“Why Neen? WHY would you do such a thing?”
Oh, I’ll be busy marrying my best friend, that’s all.
But don’t worry, I’ll write again in a few weeks…maybe about something tasty inspired by our honeymoon abroad. Until then, “mangia bene!”
Ciao for now,