Yup! And just like that, we’re jumping into Valentine’s Day! I thought these would be a fun way to begin Cupid’s day!
Easy to make with the choice of two options to make a crazy beautiful marble effect! Option number one is the EASIEST method to beautiful marble waffles; combining both batters into the one jug. Option number two, is drizzling 1/4 cup of the red velvet batter onto your waffle iron first in a zigzag formation; then top with 1/4 cup of the vanilla batter (or, if your waffle maker requires more batter, simply divide the amount required in half amongst the two batters). Swirl the batter with a plastic spatula (or plastic knife) before closing the lid to cook them! It sounds more complicated than it actually is. I promise.
In any case. Impress your significant other with these Marble Red Velvet Waffles + Chocolate. Because, red velvet and chocolate. Amiright?
Red Velvet Marbled Waffles
Servings: 6 -8 waffles (depending on your waffle maker)
Calories: 186 kcal
Author: Karina - Cafe Delites
2 large eggs
1 1/2 cup unsweetened almond milk*
1/2 cup plain non-fat Greek yogurt**
2 cups all purpose/plain flour
1 1/2 tablespoons baking powder
1/4 teaspoon salt
4 tablespoons brown or coconut sugar
2 tablespoons melted butter , reduced fat
3 teaspoons unsweetened cocoa powder
2 teaspoons red colouring OR 2 tablespoons beetroot juice (from tinned beetroots)!
2 teaspoons vanilla bean paste (or pure vanilla extract)
Preheat your waffle maker following manufacturers instructions. Whisk the eggs, milk and Greek yogurt together until well combined in a medium-sized jug or bowl.
In a separate bowl, combine the flour, baking powder, salt and sugar together, mixing until combined. Whisk the melted butter into the liquid mixture, and pour the wet ingredients into the dry ingredients. Lightly whisk again until combined and creamy (most of the lumps should disappear, but if some remain in the batter it's ok).
Pour half of the batter into a bowl (or back into the jug to save dishes). Add the cocoa powder and red colouring to one of the batters; mixing until well incorporated. Add the vanilla bean paste to the remaining batter.
Pour both batters into a medium-sized pouring jug at the same time if you can (you may need a helping hand with this step). If you can't do this, simply keep them separated and ready for cooking.
Spray your waffle maker with a small amount of cooking oil spray (or grease how you normally would) and pour out 1/2 cup of batter out per waffle (or cook waffle batter amounts according to manufacturer's instructions). If you have TWO separate batters, simply pour 1/4 cup of 'red velvet' batter onto waffle iron in a zig-zag pattern, then pour 1/4 cup of the 'vanilla' batter over the top, swirling with a plastic spatula to create a marble effect before closing the lid. Once cooked, place onto a cooling rack to keep them crispy before cooking your next waffle.
Serve with ice cream, berries and a drizzle of melted chocolate (or syrup or whipped cream or powdered sugar if desired).
*I used unsweetened almond milk to lower calorie and fat count, but you can substitute with low fat/skim or full fat milk if you wish