Pink Velvet Marbled Waffles

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Red Velvet Marbled Waffles made healthier and filling with the more protein furnished by means of Greek Yogurt! Drizzle in melted chocolate and top with ice cream for additonal indulgence!

Ingredients

• 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)

Instructions

1. Preheat your waffle maker following manufacturers commands. Whisk the eggs, milk and greek yogurt collectively till nicely blended in a medium-sized jug or bowl.
2. In a separate bowl, combine the flour, baking powder, salt and sugar together, mixing until blended. Whisk the melted butter into the liquid aggregate, and pour the moist ingredients into the dry elements. gently whisk once more until mixed and creamy (maximum of the lumps should disappear, however if some remain in the batter it's ok).
3. Pour 1/2 of the batter right into a bowl (or again into the jug to store dishes). add the cocoa powder and pink colouring to one of the batters; blending until well integrated. add the vanilla bean paste to the last batter.
4. Pour both batters right into a medium-sized pouring jug on the same time if you may (you can need a supporting hand with this step). if you can not try this, in reality preserve them separated and prepared for cooking.
5. Spray your waffle maker with a small quantity of cooking oil spray (or grease the way you generally might) and pour out 1/2 cup of batter out in line with waffle (or cook dinner waffle batter amounts in keeping with producer's commands). when you have  separate batters, really pour 1/4 cup of 'red velvet' batter onto waffle iron in a zig-zag pattern, then pour 1/four cup of the 'vanilla' batter over the pinnacle, swirling with a plastic spatula to create a marble impact before final the lid. once cooked, vicinity onto a cooling rack to hold them crispy before cooking your subsequent waffle.
6. Serve with ice cream, berries and a drizzle of melted chocolate (or syrup or whipped cream or powdered sugar if preferred).

Recipe Notes

• I used unsweetened almond milk to lower calorie and fats count, however you may alternative with low fats/skim or full fat milk in case you want
• complete fat yogurt can be used in vicinity of non fat