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Shredded coconut and maple syrup on a stack of pink waffles on a plate.

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


Units Scale
  • 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)


  1. 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.
  2. Preheat your waffle maker.
  3. Spray the waffle iron lightly with nonstick cooking spray.
  4. Add about ¼ cup of the batter at a time, cooking the waffles for 5-6 minutes each.
  5. Serve the waffles with your choice of maple syrup, sliced strawberries, whipped cream, jam, apple butter, or whatever topping you like.


  1. You can easily double this recipe if you want more servings.
  2. 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.

Keywords: pink waffles, beets, valentine breakfast, gluten-free waffles