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5 from 2 votes

Red Velvet Marbled Waffles

Red Velvet Marbled Waffles made healthier and filling with the extra protein provided by Greek Yogurt! Drizzle in melted chocolate and top with ice cream for extra indulgence!
Weight Watchers Smart Points: 6 per waffle!
Servings: 6 -8 waffles (depending on your waffle maker)
Calories: 186kcal
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
**Full fat yogurt may be used in place of non fat


Calories: 186kcal | Carbohydrates: 28.7g | Protein: 6g | Fat: 5.6g | Fiber: 1.1g | Sugar: 5.7g