This is a fun way to add some colour and sneak a few veggies into a brunch favourite. It’s great with roasted, steamed, or even pickled beets. Feel free to serve these waffles with yogurt and honey instead of the usual maple syrup.
Make waffles ahead and freeze until ready to use. You can pop them in the toaster or reheat under the broiler.
1 1/3 cups (330 mL) 2% milk or unsweetened coconut beverage
1 cup (250 mL) finely chopped cooked beets
2 large organic eggs
1/2 cup (125 mL) vegetable oil
1 tsp (5 mL) vanilla extract
1 1/2 cups (350 mL) whole wheat or gluten-free all-purpose flour
2 tsp (10 mL) baking powder
1 Tbsp (15 mL) palm sugar
1/4 tsp (2 mL) sea salt
2 cups (500 mL) fresh blueberries
1/4 cup (60 mL) chopped mint
Using hand blender, purée milk with beets. Blitz in eggs, followed by oil and vanilla.
In large bowl, stir flour with baking powder, sugar, and salt. Pour beet mixture over top and mix until just combined.
Working in batches, scoop about 1/3 cup (80 mL) batter into your waffle iron and cook according to its directions. Toss blueberries with mint, and spoon over cooked waffles and serve with walnut halves, if using.