Pink Waffles (No Dye)
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 natural color with no dye, 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.
But this recipe turned out perfectly! The gorgeous pink waffles are bright and cheery and totally natural with no red dye or red food coloring.
Try this delicious breakfast food for your kiddos on special days like birthdays. Or make the waffles for a special Valentine’s day breakfast.
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 flour 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. They are the perfect way to add a gorgeous pink color. If you hate beets, you can use fresh strawberries instead.
- Coconut oil adds fat without dairy, keeping the waffles moist. Feel free to use butter or ghee if you aren’t on a dairy-free diet.
- Almond milk brings everything together, blending the beets to the perfect hue. You can use regular dairy milk if you aren’t dairy-free (see my other recipe for Dairy-Free Pancakes).
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Recipe Steps
Step One
Add dry ingredients to the bowl of a food processor.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Step Two
Add beets and remaining wet 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 including plenty of maple syrup and enjoy!
I hope you agree that these pink velvet waffles make the perfect breakfast and beat any waffle mix.
Recipe Tips
- 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 or the best 25+ Dairy-Free Breakfast Smoothies.
Don’t Miss These Pink Recipes
Pink Waffles (No Dye)
Pink Waffles are a fun recipe to serve for Valentine’s Day, Easter, or a girl’s birthday. Beets add a beautiful color without dyes or food coloring plus nutrition to this classic breakfast dish. This recipe can be made both gluten-free and dairy-free.
- Total Time: 35 minutes
- Yield: 4 servings 1x
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
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 336
- Sugar: 9 g
- Sodium: 100.7 mg
- Fat: 12.6 g
- Saturated Fat: 8.9 g
- Carbohydrates: 48.1 g
- Fiber: 2.5 g
- Protein: 7.5 g
- Cholesterol: 46.5 mg
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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition. She is a top wellness and food blogger with nearly 10 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send Carrie a message through her contact form.
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