- 10 minutes
- 18 minutes
- Puree the beets in a blender until smooth. Strain through a fine mesh sieve. Reserve 2 tablespoons of beet puree for coloring the waffles.
- Whisk the flour, cocoa powder, baking powder, sugar and salt together in a large bowl until combined. Make a well in the center of the flour mixture and add the milk, oil, eggs, reserved beet puree and vanilla. Mix together until just combined.
- Heat the waffle iron until very hot and lightly coat with cooking spray. Working in batches, add the batter to the waffle iron and cook until lightly browned, about 4-6 minutes. Batter amount and cook time may vary; follow manufacturer’s instructions for the best results. Repeat with the remaining batter.
- Top the waffles with the whipped topping, maple syrup and strawberries. Serve and enjoy.
Recipe Tip: Use 1/2 teaspoon of red food coloring as a substitute for beet puree if beets are not available.
Recipe Tip: Top with strawberry syrup for an extra-decadent breakfast!