Looking for a weekend waffles that you can enjoy all week? Making multiple batches on the weekend makes week day breakfasts a breeze. Store cooked waffles in the fridge (or freezer) and pop them in the toaster for a grab ‘n go brekkie. 

SERVES 4-6

300g low fodmap self-raising flour or your preferred gluten-free flour

60g butter, melted

150g ricotta cheese

1¼ cup lactose free milk

2 eggs

½ tspn vanilla

¼ tspn salt

METHOD

1. Whisk wet ingredients together – ricotta, milk, eggs and vanilla. Add melted butter.

2. [Optional – if you want extra fluffy pancakes, add the yolks in step 1 and whisk the egg whites until stiff peaks form and then fold in with the flour].

3. Add the sifted flour + salt to the mixture gently until just combined, being careful not to overmix.Heat and lightly oil your waffle maker, as per its instructions. The waffle maker used to make the wafflers pictured uses 1/3 cup of mix per waffle and cooks for 3-4 minutes or until golden.

4. Heat and lightly oil your waffle maker, as per its instructions. The waffle maker used to make the wafflers pictured uses 1/3 cup of mix per waffle and cooks for 3-4 minutes or until golden.

Are you following the low fodmap diet? If so, read the fine-print below:

• If you are sensitive to lactose, use lactose free milk or your preferred milk alternative. A small serve of ricotta (40g) is low fodmap, but stick to 1 waffle per serve. Larger serving sizes should be avoided if you malabsorb lactose.

• Top with strawberries, raspberries (up to 30 berries) or ¼ cup of blueberries. Any more than 2 cherries per serve introduces fructose.

Want to add in more protein?

• If you want extra protein, use 250g self-raising flour and 50g Superflora protein, fibre + probiotics powder.