- 1 cup buckwheat flour (If your family is picky about buckwheat, use more whole wheat. Slowly change the recipe until it’s more buckwheat.)
- 1/2 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 tbsp. sugar of any type
- 1 cup coconut milk
- 4-6 small beets
- 2 eggs
- 1/4 cup butter
Instructions
- Combine the dry ingredients
- *Or, cheat and buy a buckwheat waffle mix! Just combine any water or milk with beets per the step below before adding it to the mix 🙂
- Process milk and beets in a blender or bullet until well combined
- Add wet ingredients to dry ingredients
- *At this point, you’ll have very red waffles. One of my daughters loves red, the other prefers the color purple. I simply blended some blueberries into half the batter to make purple waffles, too 🙂
- Make into pancakes or waffles
Serving ideas
- The first time you serve these, let them be whatever preparation your family is used to.
- Out of the freezer, try tacos as a great snack
- Thaw the waffle in the microwave, fridge or toaster (I like microwaving for 20 seconds then toasting for a minute)
- Squirt some whipped cream in a line on the waffle
- Roll like a taco and hold together with a toothpick
- Out of the freezer, make a waffle sandwich
- Thaw according to above instructions
- Spread with peanut butter, sunflower butter, or thick kefir yogurt
- Top with another waffle or add sliced fruit