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
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)
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
Nutrition Facts
Pink Beetroot Waffles
Serving Size
1 waffle
Amount per Serving
Calories
349
% Daily Value*
Fat
16
g
25
%
Saturated Fat
10
g
63
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
2
g
Cholesterol
7
mg
2
%
Sodium
315
mg
14
%
Potassium
333
mg
10
%
Carbohydrates
44
g
15
%
Fiber
6
g
25
%
Sugar
2
g
2
%
Protein
11
g
22
%
Vitamin A
2
IU
0
%
Vitamin C
0.1
mg
0
%
Calcium
120
mg
12
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.