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Vegan Beet Waffles Recipe

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4.2 from 12 reviews

These vibrant Vegan Beet Waffles are a delightful twist on traditional waffles, incorporating nutrient-rich beets for natural sweetness and a beautiful color. Made with wholesome ingredients like white whole wheat flour, almond milk, and warmed coconut oil, these waffles are fluffy, flavorful, and perfect for a healthy breakfast or brunch. This recipe is entirely plant-based, lightly sweetened with maple syrup, and easy to prepare using a waffle iron.

Ingredients

Wet Ingredients

  • 1 cup almond milk, or plant milk of choice
  • 4 oz cooked and peeled beet (about 1/2 cup when pureed or one small beet)
  • 2 teaspoons apple cider vinegar
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 2 tablespoons melted coconut oil

Dry Ingredients

  • 2 cups white whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt

Instructions

  1. Prepare the Beet Mixture: In your blender, combine the almond milk, vanilla extract, maple syrup, cooked and peeled beet, and apple cider vinegar. Blend until smooth and the beet is completely pureed. Set this mixture aside.
  2. Sift Dry Ingredients: In a large bowl, sift together the white whole wheat flour, baking powder, cinnamon, and salt. Sifting is optional but helps make the waffles fluffy by aerating the dry ingredients.
  3. Combine Wet and Dry Ingredients: Pour the beet puree mixture into the bowl with the dry ingredients. Add the melted coconut oil, then gently mix the batter together until just combined. Be careful not to over mix; the batter will be thick.
  4. Preheat Waffle Iron: Heat your waffle iron according to the manufacturer’s instructions. Lightly oil the waffle iron plates if needed to prevent sticking.
  5. Cook the Waffles: Pour 1/2 cup of batter onto the hot waffle iron. Close the iron and cook until the steam completely stops, which typically takes about 5–6 minutes, varying depending on your waffle iron’s heat.
  6. Keep Waffles Warm: Remove each waffle from the waffle iron as it finishes cooking and place on a baking sheet in a 200℉ oven to keep warm while cooking the remaining waffles.
  7. Serve and Store: Enjoy the waffles warm with your favorite toppings such as berries, extra maple syrup, whipped coconut cream, or nut butter. Allow any leftovers to cool completely before storing in an airtight container in the refrigerator for up to 4 days or freeze for up to one month.

Notes

  • You can substitute almond milk with any plant-based milk such as oat, soy, or cashew milk.
  • Be sure not to overmix the batter to keep the waffles light and fluffy.
  • If you don’t have a waffle iron, this batter could be adapted for use in a pancake recipe.
  • The steaming indicator is the best way to know when the waffles are fully cooked; wait until no steam escapes from the waffle iron.
  • To enhance the beet flavor, consider roasting or steaming the beet before pureeing.
  • Waffles can be reheated in a toaster or oven for a crisp finish.

Find it online: https://flavorspath.com/vegan-beet-waffles-recipe/