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Feature image of the recipe: red beet waffles on a white plate, topped with yougurt and berrie and drizzled with liquid honey.

Beetroot waffles

Sava's Kitchen
Treat yourself to these beautiful small batch 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.
5 from 3 votes
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Course Breakfast, Dessert, Side Dish
Cuisine American, Ukrainian
Servings 2 people
Calories 211 kcal


  • 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
  • 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!


*follow your waffle maker manufacture's instructions and manual
*if the waffles stick to the hot plates, use some spray oil
*toast the cooked waffles for crispier texture


Serving: 4mini wafflesCalories: 211kcalCarbohydrates: 36gProtein: 8gFat: 3.4gSodium: 100mgSugar: 11g
Keyword beetroot waffle, breakfast waffles, red waffles
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