Cassava flour is combined with almond flour, flax milk, dairy-free ricotta, vanilla, Meyer Lemon, and plant-based butter for the perfect gluten-free, vegan, grain free waffle recipe.
This is a sponsored post written by me on behalf of Bob’s Red Mill. The opinions and text are all mine. The product(s) mentioned in this post was sent to me as a gift to use in this recipe, thank you so much Bob’s!
Are you team pancake, or team waffle? My guess is because you’re here, you tend to lean more toward team waffle- I mean who doesn’t love waffles… and boy do I have a delicious, simple waffle recipe for you today! These Meyer Lemon “Ricotta” Waffles are the perfect breakfast recipe, and shoot- if you’re feeling like a rebel, you go ahead and make these for dinner 😉
I feel like there’s such rivalry about being team pancake or team waffle in the social media world. I happen to love both, but I think with you as my witness, I’m going to have to declare that I’m team waffle. Gasp I know. Bold. There’s just something about the crispy outside and soft inside of waffles that I love so much. I love how the syrup just pools in the waffle wells, and the powdered sugar collects in every little crevice. And you bet I add both on my waffles sometimes! (By the way, hooray for finally having a waffle emoji!)
I’m always on the hunt for new waffle flavors. Although Meyer Lemon season runs November through March, it always seems to be around this time of year where they just seem to be on my mind, unlike waffles- which are always on my mind. Maybe it’s because of their warm, yellow hue- reminding me of the warm spring sun I’m longing for. So I decided to bring a little bit of that sunshine into my kitchen.
So aside from the fact we’ve established that I am a waffle lover, and a Meyer Lemon lover, what’s different about these waffles that has me swooning? Not only are they gluten-free, and vegan, but also grain free with the use of Bob’s Red Mill Cassava Four in place of gluten-free all purpose flour! I’ve been experimenting more and more with grain-free recipes and to be honest, I certainly didn’t miss/notice any differences in this Meyer Lemon “Ricotta” Waffle recipe compared to my other waffle recipes, which is a good thing!
It definitely helps to have good quality cassava flour. My go-to is always Bob’s Red Mill (for a lot of products actually). Gluten-free cooking and baking is hard y’all. When I first started out on this journey seven years ago, gluten-free, vegan waffles would have never tasted this good. There are some really great gluten-free flours out there, don’t get me wrong (my favorite being Bob’s Redmill 1:1 Baking Flour actually), but I was really looking to simplify this recipe, and was just downright curious about cassava flour.
Other gluten-free flours are a combination of a whole bunch of different kinds of flours. Cassava flour, on the other hand, is literally made from the whole cassava root, peeled, dried and ground. And it’s actually becoming more comparable to wheat flour! Oh, could it really be true?! I definitely plan on using it more in my baking, so stay tuned for more cassava flour recipes on Healthy Little Vittles!
You also might be wondering about the “ricotta” in this recipe. I happened to buy vegan ricotta at the store, but you can also make your own at home. You can head to Pinterest to find the vegan ricotta recipe right for you. If you choose to omit the vegan ricotta from this waffle recipe, be sure to replace it with unsweetened applesauce. I cannot say if they will turn out, as I have not tried the replacement in this particular recipe, but I do use applesauce in my PINK DRAGON FRUIT CHOCOLATE CHIP WAFFLES and they taste delicious!
If you’re team waffle, be sure to also check out my RASPBERRY CHAMPAGNE WAFFLES! And don’t forget to tag me on Instagram or Facebook if you make these Meyer Lemon “Ricotta” Waffles! Head on over to Bob’s Red Mill to shop or also find their Cassava Flour in stores near you or on Amazon!
- 2 cups cassava flour (I used Bob's Red Mill)
- 3/4 cup almond meal/flour
- 1.5 tablespoons arrowroot flour/starch
- 1.5 tablespoons baking powder
- 1/2 teaspoon salt
- 1.5 cups unsweetened flax milk (or other plant milk)
- 2 Meyer Lemons, juiced and zested
- 3 tablespoons maple syrup
- 1/4 cup vegan ricotta (or substitute with unsweetened applesauce)
- 1 teaspoon pure vanilla extract
- 1/4 cup plant butter (melted)
Meyer Lemon Syrup
- 1/2 cup organic powdered sugar
- 2 tablespoons Meyer Lemon juice (approximately 1 large Meyer Lemon)
- whipped coconut cream
- powdered sugar
- star fruit
- dragon fruit
- Heat your waffle iron while you make the batter
- In a medium-large bowl, whisk all the dry ingredients together, then add the wet and mix until well combined.
**NOTE: I add the butter in last so that it doesn't harden back up
- Let the batter rest for a few minutes.
- Spray your waffle iron with coconut oil (or other non-stick spray).
- Depending on which waffle iron you have, (I used a belgian waffle maker) add 1/3 cup of batter to each waffle well and bake until golden on the outside.
- Whisk together 2 tablespoons of Meyer Lemon juice (approximately 1 large Meyer Lemon) and 1/2 cup of powdered sugar until smooth and syrup-like.
- Serve garnished with Meyer Lemon Syrup, and optionally whipped coconut cream, powdered sugar, star fruit, dragon fruit.
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