Pink Waffles (Gluten-Free Option)
Pink Waffles are a fun recipe to serve for Valentine’s Day, Easter, Mother’s Day, or a girl’s birthday. Beets add a beautiful color plus nutrition to this classic breakfast dish. This waffle recipe can be made both gluten-free and dairy-free.
The store shelves are filled with brightly colored foods, but they most often use artificial dyes that we don’t want to consume. And often, when natural dyes are used, the colors just aren’t that vibrant.
These gorgeous pink waffles are bright and cheery and totally natural with no red food coloring or dyes.
Why You Need This Recipe
- Kids (and adults, too!) love to have fun with their food.
- Pink is perfect for Valentine’s, birthdays, Mother’s Day, Easter, or any other special day.
- Use all-purpose or a gluten-free 1-to-1 blend to fit your needs.
- Roasted beets add a lovely color and nutrition without any strange taste. I promise, you won’t taste them!
Key Ingredients
Beets are high in fiber and rich in antioxidants.
Coconut oil adds fat without dairy, keeping the waffles moist.
Almond milk brings everything together, blending the beets to the perfect hue.
Recipe Steps
Step One
Add dry ingredients to the bowl of a food processor.
As always, please do see the recipe card at the end of this post for the exact ingredients and measurements.
Step Two
Add beets and remaining ingredients and process until smooth.
Step Three
Preheat a waffle iron according to the instructions and spray with oil.
Step Four
Cook per instructions on your waffle maker or until they are beginning to brown and cooked through. Top with all your favorites and enjoy!
I hope you agree that these pink velvet waffles make the perfect breakfast and beat any waffle mix.
Recipe Tips & Substitutions
- You can easily double this recipe if you want more servings.
- To keep the waffles warm while the rest of the batch cooks, you can place the cooked waffles on an oven-safe plate in an oven set at 150-170°F for up to 20 minutes.
- Waffles are great to keep in the freezer. Let cool completely on a rack before storing in a zip-top bag.
Recipe FAQs
Definitely! Select a brand that is listed as a 1-to-1 substitution for all-purpose flour (I used the Bob’s gluten-free flour). This means it has the right proportions of ingredients to act the same way when cooked. You can also use a homemade blend of brown rice flour and tapioca starch.
Use any non-dairy milk that fits your diet. Be sure it is an unsweetened variety. Coconut oil is used as the fat so there is no dairy in this recipe.
Yes! You can use an equal amount of strawberries or dragon fruit to replace the beets, if you prefer. Pink strawberry waffles may be less vibrant than using beets.
Yes, you can prepare the batter up to 24 hours ahead of time. Pour the batter into a large bowl and cover with plastic wrap or a lid and store in the refrigerator until you’re ready to make the waffles.
More Healthy Breakfast Recipes You Might Like
- Coconut Milk Pancakes
- Gluten-Free Blueberry Coffee Cake
- Oat Milk Pancakes
- Cauliflower Oatmeal
- Green Waffles
You may also want to check out my lists of Healthy Breakfast Ideas for School Quick & Easy or the best 25+ Dairy-Free Breakfast Smoothies. You can also see my entire index of clean eating breakfast recipes.
I hope you make this recipe! If you do, please leave a comment and a starred review below.
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Pink Waffles (Gluten-Free Option)
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Pink Waffles are a fun recipe to serve for Valentine’s Day, Easter, or a girl’s birthday. Beets add a beautiful color plus nutrition to this classic breakfast dish. This recipe can be made both gluten-free and dairy-free.
Ingredients
- 1 cup unsweetened almond milk (you can use dairy milk if you aren’t on a dairy-free diet)
- 1 egg
- 3 tablespoons coconut oil, melted
- 2 tablespoons maple syrup (eliminate for a savory version)
- 1 1/2 cups all-purpose flour (use gluten-free baking flour to make these gluten-free)
- 1 teaspoon baking powder
- 2 medium roasted beets, about 1/2 cup of sliced cooked beets (look for pre-roasted unflavored beets in the refrigerator section of most grocery stores)
- Nonstick cooking spray
- Toppings (as desired; see recipe for suggestions)
Instructions
- In the base of a blender or food processor, combine the milk, egg, coconut oil, maple syrup, flour, baking powder, and beets. Blend or process on high until the mixture is fully combined and smooth.
- Preheat your waffle maker.
- Spray the waffle iron lightly with nonstick cooking spray.
- Add about ¼ cup of the batter at a time, cooking the waffles for 5-6 minutes each.
- Serve the waffles with your choice of maple syrup, sliced strawberries, whipped cream, jam, apple butter, or whatever topping you like.
Notes
- You can easily double this recipe if you want more servings.
- To keep the waffles warm while the rest of the batch cooks, you can place the cooked waffles on an oven-safe plate in an oven set at 150-170°F for up to 20 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Waffle
- Cuisine: American
Keywords: pink waffles, beets, valentine breakfast, gluten-free waffles
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That color tho!!!
★★★★★
Hai, what kind of glutenfree flour can I use? All purpose gf or a mix of rice, tapioca and potatoflour?
I used the gluten-free baking flour from Bob’s Red Mill. This recipe is pretty forgiving, though, so you can probably use either one that you mentioned.
Wow, delicious, fluffy waffles! You wouldn’t know they were gluten free! Batter was very lumpy, so I spent a lot of time squishing clumps to mix the dry ingrefients before using. I think it was the coconut oil becoming solid when the cold almond milk hit it. So next time I will try avocado oil.
★★★★★
Looks delicious! Can’t wait to try it this week.
June