These beet and banana waffles are fluffy, colorful, and naturally sweetened for a breakfast that feels special and satisfying.

Scale

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

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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.

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.