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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!
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Servings: 4 waffles
Author: Teri-Ann Carty
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

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 coconut oil melted
  • 1½ tsp beetroot crystals (@flora)
  • 1 tsp vanilla
  • 1 flax egg (or 1 real egg)
US Customary - Metric

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.

Nutrition

Serving: 1waffle | Calories: 349kcal | Carbohydrates: 44g | Protein: 11g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 7mg | Sodium: 315mg | Potassium: 333mg | Fiber: 6g | Sugar: 2g | Vitamin A: 2IU | Vitamin C: 0.1mg | Calcium: 120mg | Iron: 3mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.