Red Velvet Waffles

Will I ever get tired of hiding veggies in my food? Probably not, but who can blame me. If it’s possible to enjoy something sweet with extra nutrients from veggies, why wouldn’t I?! SO, this week I’m sharing with you my new favorite weekend breakfast, beetroot waffles!

Recipe Contributor – Vegan All The Thyme

I’ll tell you a secret; the only way I’m eating beets is if they are blended up and mixed with something else. If you offer me a beet salad, or a sandwich with beets in it, I will politely decline. I LOVE all the nutritional value they bring, but I’m not a big fan of their texture!

Beets help keep your blood pressure in check, help with inflammation, and are chalk full of vitamins and minerals. An added plus (or bonus) is beets are also low in calories!

Knowing all of the nutrients they provide makes me want to add them to EVERYTHING, and let’s not forget they make everything they touch (including my clothes and kitchen counters) vibrantly red and pink! To all the parents reading this, I guarantee the color of these waffles will be enough to have your kid, or any picky eater of the household, fall in love.

I recommend pairing these amazing waffles with cream cheese drizzle, melted vegan butter, or my personal favorite, peanut butter mixed with tahini and maple syrup. Don’t forget to add chocolate chips and fresh fruit!

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5 from 1 vote

Red Velvet Waffles

Start your day with these delicious and healthy waffles that are allergy friendly! Vegan, Gluten Free and Oil Free.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Breakfast
Cuisine: American
Keyword: Breakfast, Gluten Free, Oil Free, Vegan, Waffles
Servings: 8
Calories: 121kcal


Waffles –

  • 1 cup Gluten Free All Purpose Flour
  • 1/2 cup Rolled Oats (certified gluten free if needed)
  • 1 1/4 cup Almond Milk
  • 2 tbsp Coconut Sugar
  • 1 tbsp Pure Maple Syrup
  • 1/2 cup Apple Sauce
  • 2 Flax Eggs (2 tbsp ground flax + 5 tbsp water)
  • 2 Small Roasted Beets (about 3/4 -1 cup chopped)
  • 2 tsp Baking Powder (gluten free)
  • 1 tsp Vanilla Extract
  • 1 pinch salt

Maple Peanut Butter Tahini Syrup –

  • 1/4 cup Runny Tahini
  • 1/4 cup Peanut Butter
  • 2 – 3 tbsp Maple Syrup
  • 1 – 2 tbsp Water (to thin syrup if necessary)

Cream Cheese Syrup –

  • 1/3 cup Vegan Cream Cheese
  • 3 tbsp Sifted Vegan Powdered Sugar
  • 1 tbsp Fresh Lemon Juice
  • 1/4 tsp Vanilla Extract
  • 1/2 tbsp Non Dairy Milk (to thin if necessary)


  • Add all ingredients, except the flax eggs, into your high-speed blender until completely smooth. Stir in the flax eggs by hand after blending and preheat your waffle iron. Prepare the iron with cooking spray if necessary.
  • Allow the batter to rest while preheating the waffle iron. (About 5 minutes)
  • When the waffle iron is heated, pour in 1 cup of batter for a full-sized waffle maker, or a 1/2 cup for a mini-dash waffle maker. Cook for 5-7 minutes or until golden brown and crispy.
  • Remove your cooked waffle from the iron and keep it warm in a 200 degree F oven while continuing to cook waffles until batter is used up. I learned this trick from minimalist baker, and it keeps your waffles from getting soggy while you cook the whole batch!
  • Serve and enjoy with your favorite toppings. My favorites are the peanut butter combo and the cream cheese drizzle.


  • These will keep in the refrigerator for 3 days or in the freezer for up to 1 month.
  • I recommend reheating the waffles in the oven for the best leftover results!
  • Nutritional information is for the waffles only. It does not include the maple peanut butter tahini syrup or cream cheese syrup since both of these are optional.


Calories: 121kcal | Carbohydrates: 23g | Protein: 3g | Fat: 2g | Sodium: 77mg | Potassium: 237mg | Fiber: 3g | Sugar: 6g | Vitamin C: 1mg | Calcium: 125mg | Iron: 1.2mg

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