1 cup almond milk (or other plant milk)

4 oz cooked and peeled beet (about 1/2 cup pureed)

2 tsp apple cider vinegar

1/4 cup maple syrup

1 tsp vanilla extract

2 cups white whole wheat flour

2 tsp baking powder

1/4 tsp salt

1 tsp cinnamon

2 tbsp melted coconut oil

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Preheat the waffle iron according to manufacturer instructions.
In a blender, combine almond milk, cooked beet, apple cider vinegar, maple syrup, and vanilla extract. Blend until completely smooth and creamy.
In a large mixing bowl, whisk together flour, baking powder, salt, and cinnamon.
Pour the beet mixture into the dry ingredients and stir until just combined; do not overmix.
Add melted coconut oil and stir to incorporate. If the batter is too thick, add a splash of milk to reach a pourable consistency.
Lightly grease the waffle iron and pour in enough batter to cover the surface. Close the lid and cook for 4–5 minutes, or until crisp and golden at the edges.
Remove the waffle carefully and repeat with remaining batter.
Serve warm with maple syrup, fresh fruit, or coconut yogurt.

Cooked beets blend best and add mild sweetness and color.

Do not overmix the batter to keep waffles fluffy.

For chocolate beet waffles, add 1 tbsp cocoa powder to the dry mix.

Use a gluten-free flour blend for a gluten-free version.

Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.