Pink Beetroot Waffles
Teri-Ann Carty
Nobody asked for Pink Waffles but let me tell you they are special. Beetroot is a magic ingredient that must be used more often!
Prep Time 10 minutes mins
Cook Time 15 minutes mins
- 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)
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.
Keyword dairy free, gluten free, plant based, refined sugar free, vegan, waffles