These beet and banana waffles offer a colorful, flavorful twist to your morning routine. Combining the earthy sweetness of cooked beets with the mellow taste of ripe banana, this recipe turns a basic breakfast into something visually stunning and naturally nutritious. Quick to prepare and made in small portions, it’s ideal for relaxed mornings or breakfast for two.
If you’re looking for something fun, simple, and nourishing to share or make ahead, this recipe delivers satisfaction without complication. With everyday ingredients and a few easy steps, it’s a wholesome way to bring a little joy to your plate.
Table of Contents
Why You’ll Love This Recipe
These waffles are easy to make, healthy, and fun to eat. The vibrant pink color comes from real beets, while banana and agave add gentle sweetness without refined sugar. The texture is light and fluffy, and kids will love the playful color and taste. It’s also fast — from start to finish in less than 25 minutes — using ingredients you probably already have on hand.
Ingredients You’ll Need
½ cup white unbleached flour
½ teaspoon baking powder
2 pinches salt
1 small cooked beet (about 80 grams)
⅓ cup oat milk
1 egg
1 tablespoon agave nectar
Optional: ½ ripe banana
The flour forms the structure of the waffle, keeping it light and soft.
Baking powder gives the batter a nice lift so the waffles stay fluffy.
A pinch or two of salt brings out the natural sweetness without overpowering it.
Cooked beet is the star ingredient, lending beautiful color and mild earthiness.
Oat milk makes the batter smooth and adds a dairy-free moisture element.
Egg binds everything together and adds some protein and texture.
Agave nectar adds subtle sweetness without being overwhelming.
Banana is optional, but it enhances the sweetness and helps keep the waffles tender.
How to Make Beet and Banana Waffles
Begin by preparing the beet and other wet ingredients in a blender until the texture is completely smooth. Separately, whisk together the dry ingredients. Combine both mixtures to form a batter, then allow it to rest briefly while your waffle iron preheats. Scoop small portions of batter onto the hot waffle plates, cook until done, and repeat until the batter is finished. Toast the waffles just before serving for a deliciously crisp edge and top them however you like.
Step-by-Step Instructions
Step 1: Mix the dry ingredients
In a mixing bowl, combine the flour, baking powder, and salt. Stir gently to distribute evenly.
Step 2: Blend the wet ingredients
Place the cooked beet, oat milk, egg, agave nectar, and banana (if using) into a blender. Blend until the mixture is completely smooth and free of chunks.
Step 3: Create the batter
Pour the wet mixture into the bowl with your dry ingredients. Stir gently until just combined, forming a smooth batter.
Step 4: Preheat the waffle iron
Turn on your mini waffle maker and let it heat according to the instructions provided by the manufacturer.
Step 5: Cook the waffles
Add about one tablespoon of batter to the waffle iron and close the lid. Cook for 1 to 2 minutes, or until done, depending on your waffle maker’s timing.
Step 6: Repeat the process
Continue using the remaining batter, cooking each waffle and setting it aside to cool slightly.
Step 7: Toast for crispiness
Before serving, pop the waffles in a toaster or oven to crisp the edges and bring out a golden finish.
Step 8: Add your favorite toppings
Serve warm with toppings such as sliced banana, syrup, yogurt, or fruit.
Helpful Tips
Use a light spray of oil if your waffle maker tends to stick. Toasting after cooking improves texture and flavor. Choose ripe bananas for added sweetness. Cook your beet ahead of time for quicker morning prep. Let the batter sit for a couple of minutes before cooking to help improve the consistency.
Flavor, Texture, Occasion, Prep and Cook Time
Flavor: Mildly sweet with a touch of beet earthiness
Texture: Light and tender inside, crisp when toasted
Occasion: Perfect for breakfast, brunch, or snack time
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Notes: Optional Variations or Substitutions
Substitute all-purpose flour with a gluten-free blend for a gluten-free version. For a vegan adaptation, use a flax egg and maple syrup in place of egg and agave nectar. To turn this recipe savory, skip the sweeteners and banana, and add herbs or spices to taste.
Nutritional Information (Per Serving – 4 Mini Waffles)
| Nutrient | Amount |
|---|---|
| Calories | 211 kcal |
| Carbohydrates | 36 g |
| Protein | 8 g |
| Fat | 3.4 g |
| Sugar | 11 g |
| Sodium | 100 mg |
Frequently Asked Questions (FAQ)
Do beet and banana waffles taste earthy or sweet?
They lean toward sweet, with a mild earthy undertone from the beet and the natural sweetness of banana and agave.
Should beets be cooked before blending into waffle batter?
Yes. Cooking the beet softens it, making it easier to blend and giving the batter a smoother texture and milder flavor.
Are beet banana waffles healthy for kids?
Yes. These waffles are made with whole ingredients, natural sugars, and fiber, making them a smart choice for kids’ breakfasts.
Can beet and banana waffles be frozen for meal prep?
Absolutely. Once cooled, place the waffles in a single layer, freeze, and then store in a sealed bag. Reheat in a toaster as needed.
Storage Instructions
Let your waffles cool completely before storing them. Place them in an airtight container and refrigerate for up to three days. For longer storage, freeze them in a single layer before transferring to a freezer-safe bag. Reheat from frozen in the toaster or oven for best results.
Print
Beet and Banana Waffles | Easy, Wholesome Breakfast with a Twist
- Total Time: 22 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
These beet and banana waffles are fluffy, colorful, and naturally sweetened for a breakfast that feels special and satisfying.
Ingredients
½ cup white unbleached flour
½ teaspoon baking powder
2 pinches salt
1 small cooked beet (80g)
⅓ cup oat milk
1 egg
1 tablespoon agave nectar
Optional: ½ ripe banana
Instructions
1. Mix flour, baking powder, and salt in a bowl.
2. Blend cooked beet, oat milk, egg, agave nectar, and banana until smooth.
3. Combine the blended wet ingredients with the dry mix.
4. Preheat your waffle maker.
5. Add a spoonful of batter and cook for 1–2 minutes.
6. Repeat with remaining batter.
7. Toast waffles before serving for a crispy edge.
8. Top and enjoy.
Notes
Make it gluten-free with a 1:1 gluten-free flour.
Use flax egg and maple syrup for a vegan version.
Omit banana and agave for a savory alternative with herbs.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Waffle
- Cuisine: American, Ukrainian
Nutrition
- Serving Size: 4 mini waffles
- Calories: 211
- Sugar: 11g
- Sodium: 100mg
- Fat: 3.4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 55mg
Conclusion
These beet and banana waffles are a delightful way to bring both nutrition and creativity to your kitchen. Their vibrant color, simple preparation, and naturally sweet flavor make them a winning choice for mornings that deserve something extra. Whether you’re preparing a quick breakfast or planning a cozy weekend meal, these waffles offer something memorable and comforting. Give them a try and enjoy the nourishing boost they bring to your day.