What do you use to make the waffles pink?

I use pink pitaya powder but you can also use beet powder or any other red/pink fruit or vegetable powder. Any natural coloring won't stay very visible after cooking but the inside should stay somewhat pink. To have bright pink waffles, use food coloring.

Can I make the waffles vegan?

The recipe calls for three eggs. I haven't tried making a vegan version but you can try ground flax seed mixed with water or another egg replacement. I don't guarantee it will work though because I haven't tried.

Do I have to strain the strawberry syrup?

No, you don't have to! This is up to you. I like keeping the strawberries in when using the syrup on waffles, pancakes, oatmeal, or smoothies. I strain the syrup if I plan to use it for drinks.

Pink Waffles with Strawberry Syrup

Description

These waffles are soft and not overly sweet so they're perfect to serve with homemade strawberry syrup.

Ingredients

Units Scale

Strawberry syrup

2 cups chopped strawberries (fresh or frozen)
1/2 cup water
1/2 cup maple syrup
1 tsp vanilla extract

Pink waffles

1 cup almond milk
3 large eggs
2 tbsp avocado oil or melted butter
2 tbsp maple syrup (plus more for serving)
1 tsp vanilla extract
1/4 tsp fine sea salt
1 1/2 cup gluten-free flour (I used Bob’s Red Mill 1:1 flour)
1 tsp baking powder
1/2 tsp cinnamon
1 tbsp pitaya powder
Avocado oil in spray (for cooking, optional)

Optional for serving: strawberries or other berries, nut butter, yogurt, chopped nuts, hemp hearts

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Instructions

Strawberry Syrup

Add the chopped strawberries, water, and maple syrup to a saucepan.
Bring to a boil, lower the heat and let it simmer for 10 minutes until it’s reduced, slightly thicker, and the strawberries mushy.
Stir in the vanilla extract and set aside until ready to serve. You can warm the syrup back up right before serving.

Pink Waffles

In a large bowl, whisk together the almond milk, eggs, avocado oil, maple syrup, vanilla extract, and fine sea salt until smooth and well combined.
Add the flour, baking powder, cinnamon, and pitaya powder.
Whisk everything together until combined.
Heat up your waffle iron and cook the waffles according to the manufacturer’s directions. I like to lightly spray my waffle iron with cooking spray and cook the waffles on medium heat for about 5 minutes until the waffle maker beeps.
Serve the waffles with strawberry syrup and any other toppings you like.

Notes

Keep them warm - To keep the waffles warm, lay them out on a baking sheet in a single layer and keep them in the oven preheated to 70C (150F) until you finish cooking the whole batch.

Refrigerator - Keep the waffles wrapped in plastic wrap or a container in the fridge for 2-3 days. Reheat them in your toaster until warm.

Freezer - Place waffles in a freezer-safe ziplock bag and store in the freezer for 2-3 months. The better the freezer, the longer the waffles will last. To reheat them, I do the same thing as refrigerated waffles - reheat them in the toaster, a little longer this time on the defrost setting.

Nutrition

Serving Size: 2 waffles
Calories: 482
Sugar: 34 g
Sodium: 255.4 mg
Fat: 11.6 g
Saturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 86.3 g
Fiber: 3.2 g
Protein: 8.6 g