Pink Beetroot Waffles
Nobody asked for Pink Waffles but let me tell you they are special. Beetroot is a magic ingredient that must be used more often!
Equipment
- waffle iron
Ingredients
- 1 cup oat flour
- 1 cup buckwheat flour
- 1 tbsp vanilla protein powder (I love @nuzest)
- 1 tsp baking powder
- ¼ tsp fine sea salt
- ½ tsp ground ginger
- 1 tsp cinnamon
- 1 cup cashew milk
- 1 tsp apple cider vinegar
- 1 cup water (plus more if desired)
- 3 tbsp melted coconut oil
- 1½ tsp beetroot crystals (@flora)
- 1 tsp vanilla
- 1 flax egg (or 1 real egg)
Instructions
- Preheat the oven to 200 degrees.
- Prepare flax egg and set aside.
- Combine milk, water, ACV and Beetroot crystals. Whisk and set aside.
- In a separate bowl combine dry ingredients, whisk, and set aside.
- Add flax and wet to dry ingredients and mix gently. The buckwheat flour soaks up A LOT of moisture. At this time you might need to add 1/4c-1/2c more liquid. I added water until I was happy with consistency. Too thin, and it will run, too thick and it won’t spread.
- Heat waffle iron.
- Add in a heaping ladle of batter to waffle iron. Once cooked, transfer to a wire rack in a preheated oven while you make the rest of the waffles. I yielded 4 large round waffles from this recipe.