Ingredients
2pcslarge eggs
1½cupalmond milkunsweetened
½cupGreek yogurtplain non-fat
2cupsflourall purpose or plain
1½tbspbaking powder
¼tspsalt
4tbspcoconut sugarbrown sugar
2tbspmelted butterreduced fat
3tspcocoa powderunsweetened
2tspred colouring
2tspvanilla bean pasteor pure vanilla extract
Preparation
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.
Pour half of the batter into a bowl. Add the cocoa powder and red coloring 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. 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).
