Vegan Lemon Ricotta Waffles

Vegan Lemon Ricotta Waffles

For a few months, my 17 year old has been living a vegan lifestyle as much as he can in a house of meat eaters. He has completely changed the way he eats and what he eats. As a result, I am constantly on the lookout for a delicious vegan recipe. I am excited to say that my family really loves a lot of vegan recipes so we can enjoy the same thing a few nights each week. I love this. Cashew cream pasta is the most amazing pasta sauce ever and it's 100% a vegan recipe. If you were searching for lemon waffles breakfast recipes or even lemon belgian waffles, then this ricotta waffles recipe is exactly what you need. We hope that you love this Vegan Lemon Ricotta Waffles recipe.

Vegan Lemon Ricotta Waffles

Ingredients

• ½ cup vegan ricotta (our fave is almond based Kite Hill which exclusive to Whole Foods)
• 2 lemons
• 1.5 tablespoons chia seeds
• 1½ cup coconut oil, soft, plus more to use on the waffle iron
• 1/4 cup warm almond milk mixed with 3 tablespoons flax meal (some people call this a flax egg).
• 2 cups pancake mix
• 1/3 cup almond milk
• pure maple syrup

Directions

1. Zest two lemons and juice both lemons.  We added more zest on top of the waffles which really made them a knockout with melted coconut oil and maple syrup so we needed a second lemon on hand. We might as well juice and zest both lemons. The leftovers we used to make a balsamic vinaigrette which was amazing with the juice and zest.
2. In a small dish, combine the warm almond milk and flax meal, stir well and then allow to thicken.
3. When this is ready, carefully mix in with all of the other ingredients aside from the ricotta. Try not to over mix.
4. Carefully fold in the ricotta, I like to leave some of it in small but noticeable chunks.
5. Heat your waffle iron to medium and melt in some coconut oil. When hot, add a come spoonfuls of the batter. The size and amount is completely up to you!
6. Cook until the iron beeps and/or the waffles are just slightly browned on the outside.
7. Add more coconut oil each time before adding more of the batter.
8. We stacked these high, zested more lemon, melted coconut oil and drizzled with pure maple syrup. These were fantastic!

Whether you needed waffles with ricotta cheese or whole wheat ricotta waffles or even lemon ricotta cream, then our lemon waffles will not disappoint. We hope that you are inspired by this Vegan Lemon Ricotta Waffles recipe. Happy cooking!

Print Recipe

Vegan Lemon Ricotta Waffles

Ingredients:

• ½ cup vegan ricotta (our fave is almond based Kite Hill which exclusive to Whole Foods)
• 2 lemons
• 1.5 tablespoons chia seeds
• 1½ cup coconut oil, soft, plus more to use on the waffle iron
• 1/4 cup warm almond milk mixed with 3 tablespoons flax meal (some people call this a flax egg).
• 2 cups pancake mix
• 1/3 cup almond milk
• pure maple syrup

Directions:

1. Zest two lemons and juice both lemons.  We added more zest on top of the waffles which really made them a knockout with melted coconut oil and maple syrup so we needed a second lemon on hand. We might as well juice and zest both lemons. The leftovers we used to make a balsamic vinaigrette which was amazing with the juice and zest.
2. In a small dish, combine the warm almond milk and flax meal, stir well and then allow to thicken.
3. When this is ready, carefully mix in with all of the other ingredients aside from the ricotta. Try not to over mix.
4. Carefully fold in the ricotta, I like to leave some of it in small but noticeable chunks.
5. Heat your waffle iron to medium and melt in some coconut oil. When hot, add a come spoonfuls of the batter. The size and amount is completely up to you!
6. Cook until the iron beeps and/or the waffles are just slightly browned on the outside.
7. Add more coconut oil each time before adding more of the batter.
8. We stacked these high, zested more lemon, melted coconut oil and drizzled with pure maple syrup. These were fantastic!