Gluten-free, sugar free, blueberry and ricotta… and protein??? This may feel like there’s a lot going on here, but I promise, there’s not.
The batter for these incredible waffles is made right in your blender and these can double as pancakes too, if you’re so inclined. This is a variation of my tried and true Protein Waffle recipe, so I hope you enjoy!
If you’re looking to freeze these, they do AMAZINGLY, so freeze away! Just make sure that you’ve let them cool completely before storing them, so they stay crispy. We keep a batch in the fridge and a batch in the freezer and pull them from the fridge to toast every morning. You can top with whatever you like- if you want to keep them sugar free, top with peanut butter or all-fruit jam. I, of course, top with butter and syrup 🙂
This makes about 24 waffles in my waffle maker but we go through them so fast! I often double this recipe so it’ll last us longer than a week.