Description
These Beet Vegan Waffles are a colorful, nutritious twist on a breakfast classic. Made with pureed beets, white whole wheat flour, and almond milk, these waffles are naturally sweetened with maple syrup and flavored with cinnamon and vanilla. They’re completely vegan and dairy-free, offering a deliciously fluffy texture and vibrant color that will brighten any morning.
Ingredients
Wet Ingredients
- 1 cup almond milk, or plant milk of choice
- 4 oz cooked and peeled beet (about 1/2 cup pureed or one small beet)
- 2 teaspoons apple cider vinegar
- 1/4 cup maple syrup
- 1 teaspoon vanilla paste
- 2 tablespoons melted coconut oil
Dry Ingredients
- 2 cups white whole wheat flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
Instructions
- Blend Wet Ingredients: In your blender, combine almond milk, beet, apple cider vinegar, maple syrup, and vanilla paste. Blend until the mixture is smooth and the beet is fully pureed. Set this vibrant mixture aside.
- Mix Dry Ingredients: In a large bowl, sift together the white whole wheat flour, baking powder, cinnamon, and salt. Sifting is optional but helps create fluffy waffles.
- Combine Batter: Pour the beet mixture into the bowl with the dry ingredients. Add the melted coconut oil and gently mix the batter until just combined. Be careful not to overmix; the batter will be thick.
- Preheat Waffle Iron: Heat your waffle iron. Lightly oil the plates if necessary to prevent sticking. Once hot, you are ready to cook the waffles.
- Cook Waffles: Pour about 1/2 cup of batter onto the preheated waffle iron. Close the lid and cook for about 5-6 minutes, or until the steam has completely stopped, indicating the waffles are fully cooked.
- Keep Warm: Remove cooked waffles and place them on a baking sheet in a 200℉ oven to keep warm while you finish cooking the remaining batter.
- Serve: Enjoy your warm beet waffles topped with fresh berries, extra maple syrup, whipped coconut cream, or your favorite nut butter.
- Store Leftovers: Allow any leftover waffles to cool completely before storing in an airtight container. Refrigerate for up to 4 days or freeze for up to one month.
Notes
- You can substitute almond milk with any plant-based milk of your choice.
- Be sure not to over mix the batter to maintain waffle fluffiness.
- If you don’t have vanilla paste, vanilla extract can be used instead.
- Keeping waffles warm in a low oven prevents sogginess while you finish cooking.
- Leftovers reheat well in a toaster or oven for best texture.
- Ensure beets are cooked and peeled before pureeing for a smooth batter.
