Beet Waffles
Serves
4
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
8 fl oz (240 ml) unsweetened almond milk
4 oz (115 g) cooked beetroot
2 tsp apple cider vinegar
2 tbsp maple syrup + extra 4 tbsp for serving
1 tsp vanilla extract
4.2 oz (120 g) whole wheat flour
2 tsp baking powder
1 tsp ground cinnamon
¼ tsp salt
2 tbsp coconut oil, melted
5.3 oz (150 g) berries
Nutrition
(Per Serving)
Calories
285
Fats
8 g
Protein
3 g
Carbs
52 g
Instructions
- Place the almond milk, beetroot, apple cider vinegar, 2 tablespoons of maple syrup, and vanilla extract into a blender and blitz until smooth. Set aside.
- Sift the flour, baking powder, cinnamon, and salt into a large bowl. Fold in the beet mixture, then add the melted coconut oil and mix gently.
- Heat up the waffle iron, and if needed, add a little oil to the iron's plates to prevent the waffles from sticking. Once the waffle iron is hot, pour the batter onto the iron and cook according to device instructions. Repeat the process until all the waffle batter has been used up.
- Enjoy the waffles warm topped with berries and a drizzle of maple syrup.
- Leftover waffles can be stored in an airtight container in the refrigerator for up to 4 days.