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Kale Ricotta Waffles/Pancakes

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 10 waffles
Calories 190kcal


  • 1 ¾ cups whole wheat or whole 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 low fat milk or almond 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: 10(1/2 cup) waffles/pancakes | Calories: 190kcal | Carbohydrates: 21g | Protein: 9g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 61mg | Sodium: 290mg | Fiber: 3g | Sugar: 3g