Beet Waffles

Beet Waffles with strawberries

Beet Waffles with strawberries

Beet Waffles

Beetroot, a vibrant, nutrient-packed vegetable, boasts a plethora of health benefits.
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast, healthy
Cuisine cleaneats, plant based
Servings 4 People
Calories 285 kcal


What you need

  • 240 ml unsweetened almond milk
  • 115 g cooked beetroot
  • 2 tsp apple cider vinegar
  • 2 tbsp maple syrup extra 4 tbsp for serving
  • 1 tsp vanilla extract
  • 120 g whole wheat flour
  • 2 tbsp baking powder
  • 1 tbsp ground cinnamon
  • ¼ tbsp Salt
  • 2 tbsp coconut oil melted
  • 150 g berries


What you need to do

  • Place the almond milk, beetroot, apple cider vinegar, two 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 withberries, and a drizzle of maple syrup.
  • Leftover waffles can be stored in an airtight container in the refrigerator for up to 4 days.


Key features
  • Dairy-Free
  • Vegan
  • Quick & Easy
  • Contains Nuts
Keyword berries, Cleaneating, fibre

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