We are really loving breakfast for dinner, aren’t you?
Between Frittatas, Shakshuka, and of course Waffles you can’t do much better. We started by making these waffles with kale for a more savory breakfast. Now you can add fried eggs or grilled salmon and even extra kale for a simple dinner.
2 waffles with 2 eggs would make a satisfying dinner.
Kale Ricotta Waffles/Pancakes
Yield 10 waffles
1 ¾ cups whole wheat or spelt flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon freshly cracked black pepper
1 cup ricotta
2 cups milk
2 large eggs
4 tablespoons melted butter
1 ½ cups kale, chopped
Garnish: 1 teaspoon silan or maple syrup or honey and pinch of cayenne or red pepper flakes
- In a large bowl, mix together flour, baking powder, baking soda, salt, pepper, and cayenne. Make a well in the center and add ricotta, milk, eggs, and butter. Mix the wet ingredients and then incorporate the dry ingredients. Add the kale and mix again.
- Heat a waffle iron or griddle for pancakes (use a bit of oil if it is not non stick) and measure out ½ cup batter per portion. Cook until golden brown, flipping halfway through for pancakes.
- Serve drizzled with silan and sprinkled with cayenne.
Serving Size 10 (1/2 cup) waffles/pancakes
Amount Per Serving
% Daily Value
Total Fat 9 g
Saturated Fat 5 g
Cholesterol 61 mg
Sodium 290 mg
Total Carbohydrates 21 g
Dietary Fiber 3 g
Sugars 3 g
Protein 9 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.