Treat yourself to these beautiful beetroot waffles. This waffle recipe is a perfect and fun breakfast for two. Fluffy and light waffles are made with cooked beets, eggs, flour, plant milk, and a touch of agave nectar.
As a true Ukrainian, I love cooking with beets. Cooked or raw, I use them for salads, soups, or even desserts. You can use beets in so many recipes to add nutritional value and beautiful red color to your food creations.
You can make them gluten-free by replacing wheat flour with home-made oat flour.
If you like waffles, try our dairy-free waffles or oat-flour waffles.
Why you will love this beetroot waffles recipe
- it’s a great breakfast for kids. Nutritious, fun, and delicious. Even picky eaters are usually curious to try these bright red waffles.
- this beetroot waffles recipe does not require many ingredients and is affordable.
- Small batch waffle recipe is made and eaten right away. No need to worry about reheating and storing. Fresh is best.
- beets can be cooked a few days prior. You can also use already cooked beets sold in the stores.
- these waffles freeze very well and are great to make in batches for future breakfasts or snacks.
Below is the image and the list of all ingredients needed to make this delicious small batch waffles:
Flour: I used organic all-purpose unbleached flour. Wholewheat flour will do great too in this recipe.
Baking Powder: it will make these beet waffles to raise well and be fluffy.
Salt: just little bit of salt to enhance the flavor.
Cooked Beetroot: It takes time to cook the beets and there are few ways to do it: boil, roast, cook it in instant pot.
The best, fastest and easiest way is to cook your beets in instant pot. Here is my instant pot beets recipe, if you would chose this method (recommended).
And if you do not have time to cook your beets, buy already cooked beetroot in the grocery store. Yes, they sell them already cooked and packaged in a vacuum sealed bags. Just make sure you get your cooked beets with no added herbs or vinegar for your waffles.
Oat milk: I used oat milk for this waffle recipe, but you can use cow milk or any other plant milk you got.
Egg: egg is needed to bind all ingredients. If you avoid eggs, substitute it with the flax egg (see recipe variations and substitutions paragraph for details).
Agave nectar: I added just little bit of agave nectar for sweetness. You can also use honey or sugar instead. Add more or less by taste.
See recipe card for quantities.
This is the list of equipment (besides the obvious measuring cup and measuring spoons) I used to make these waffles.
Mixing bowl: medium size mixing bowl to make the batter.
Blender: I used Vitamix blender. Any blender or food processor will work well.
Waffle iron: I used a mini dash waffle maker.
Mix Dry Ingredients: In a medium mixing bowl, add flour, baking powder, and salt. Whisk dry ingredients with the fork to combine.
Blend Wet Ingredients: Peel the cooked beetroot and chop it into large cubes. In a blender or food processor, add beets, oat milk, egg, and agave nectar. Blend everything on medium speed one consistency with no chunks or lumps.
Make Batter: pour the wet ingredients into dry ingredients. Using a fork, combine everything well until you have a batter with the consistency of sour cream.
Cook the Waffles: I used the Dash mini waffle maker and it has an automatic light to let you know when it is preheated and when the waffle is ready. Make sure to follow your waffle maker’s manual and instructions for the best results. It usually takes 1-2 minutes for the mini waffle to be perfectly cooked and 2-3 minutes for larger waffles.
I did not use any oil, but if your waffle maker is not non-stick or is older (you used it multiple times), I recommend using some spray oil on the surface of your waffle maker.
When the waffle is ready, carefully open the waffle maker and remove the waffle using a spatula or fork. The fork works better, just make sure you do not touch any waffle maker surface not to scratch it.
I got total of 8 mini waffles.
Cool down and toast (optional): Let the waffles cool down a little bit before serving to harden up. If you like crispier waffles, let them cool down first for about 10 minutes and after that toast to your preference.
For crispier (store-bought-like) waffles, toast the cooked waffles to your preference after letting them cool down first to room temperature or close.
There are so many ways to serve waffles, and it’s all up to your taste and creativity. My favorite ways are:
- drizzled with honey on top and some fresh fruits on the side.
- with some Greek yogurt, honey, and berries.
- topped with scrambled eggs and bacon for a savory breakfast.
- with a scoop of your favorite ice cream for a light dessert.
Storing and reheating
It is better if you make and enjoy this this waffles for 2 recipe right away. But if for some reason you cannot eat them right away (life happens!), below is the recommended storing and reheating instructions.
Refrigeration: when the waffles cool down, place them in an air-tight container and store them in the fridge for about 2-3 days. Reheat the waffles the toaster.
Freezing: these beet waffles are great for freezing. Place cold waffles in a freezer-safe bag. Store them in the freezer for about 2-3 months. Reheat in the toaster or toaster oven like any other frozen waffle.
Variation and substitutions
Make It Gluten-Free: use the same amount of gluten-free flour mix or gluten-free oat flour.
Make It Savory: skip the agave nectar and add 2 Tablespoons of cheddar cheese to the waffles batter. Follow the rest of the ingredients and instructions to make delicious savory waffles.
Make It Vegan: mix 1 Tablespoon of flax-seed meal with 2 ½ Tablespoons of water. Let it rest for 5 minutes to thicken. Add it to the recipe in place of an egg.
Other fun breakfast recipes ideas
- Blue pancakes
- Small batch chocolate chip muffins
- Chocolate Chip Zucchini Bread
- Cinnamon Spice Oatmeal Recipe
- Egg White Wraps
- 1 mixing bowl
- 1 Blender or food processor
- 1 mini waffle maker iron
- ½ cup white unbleached flour
- ½ teaspoon baking powder
- 2 pinches salt
- 1 small cooked beet 80 grams
- ⅓ cup oat milk
- 1 egg
- 1 Tablespoon agave nectar or more by taste
- In a large bowl, whisk flour, baking powder and salt gently.½ cup white unbleached flour, ½ teaspoon baking powder, 2 pinches salt
- In a blender, add cubed beet, milk, egg and agave nectar. Blend on medium speed until no lumps or chunks remained.1 small cooked beet, ⅓ cup oat milk, 1 egg, 1 Tablespoon agave nectar
- Combine wet ingredients and dry. Mix until one smooth consistency. Set it aside.
- Preheat your waffle maker. Pour one Tablespoon of batter onto the hot waffle plate, close it. Cook for 1-2 minutes or until the light goes off (on dash mini waffle maker). Carefully remove cooked waffle and transfer it on the plate to cool down. Repeat the process with the rest of the batter.
- Toast the waffles before serving for crispier texture. Serve with your favorite toppings!
I love your receipe, the color it intense, it low calorie (no oil) and work amazing! Thank’s!
Thank you for the review :). I love how beets give the brightest red color without artificial coloring.
Great recipe! I had some beets I needed to use, and a heart shaped waffle maker, so I made these with my toddler! Big win! We used maple syrup instead of agave because that’s what we had on hand, and Malk Almond milk.
I am currently making another batch to freeze while she naps! 🙂
I am so happy you loved the recipe. And thank you for taking time to write a review. My son also loves these waffles but he never will eat beets by itself. So it’s a win.