The Ultimate Coconut Matcha Waffles – Vegan, Gluten-free, sugar-free!
Today, I’m sharing with you the ultimate Coconut Matcha Waffles. The combination of these two ingredients makes it probably the most desirable breakfast item, for both adults and kids alike.
And for those who want to impress their women on International Women’s Day (8th March, which is tomorrow!) – this recipe definitely for YOU!!!
I trust that by now, no one is foreign to matcha anymore. We can call it a trend, a hype, or even a craze, but its proven health benefits have shown that it is NOT a fad! Not only has the green tea powder become a staple in the daily diet of many fitness and nutrition fans, but also on top of many food menu’s.
After my trip to Japan a while ago, I wrote a Matcha-101 post which summarises the history and interesting facts around this green magic powder. Head over here for a refreshing read on its origin, cultivation, health benefits, and culinary. inspirations.
So today, after many posts showing my Matcha creations in the kitchen, I’m sharing with you the ultimate Coconut Matcha Waffles. The combination of these two ingredients makes it probably the most desirable breakfast item, for both adults and kids alike.
Conveniently enough, this recipe works perfectly, if not even better when left overnight in the fridge, meaning that you can whip it up the night before a special brunch occasion, or on a Sunday night for a Green Monday treat (as opposed to Blue Monday)
As usual, I’m making this completely plant-based but you can always substitute flax-egg with normal egg 😉
You might think the wet ingredients are way too much but as we’re using gluten-free flour, they will need more moist and liquid than regular all-purpose. After leaving it rest for 15-20 mins, or if you prepare the batter the night before, rest assured that your batter will come out perfectly for the waffling moments. Time does wonder!…Not only to people, but to flour as well 😉
What can be better than these super healthy and delicious coconut-y Matcha Waffles on just any morning?
- 100 gr almond flour OR oat flour
- 75 gr coconut flour
- 1 tbsp ~ 15gr chia seeds (this helps with binding)
- 1 tsp baking soda
- ½ tsp baking powder
- 2 tsp ~ 8gr premium Matcha powder (the greener the tastier and prettier your waffles will be!)
- ¼ tsp salt
- 2 ~ 275gr banana
- 100 ml almond milk
- 150 ml coconut drink milk
- 50 gr unsweetened apple sauce
- 2 flax eggs = 1tbsp flax meal + 6 tbsp water OR 1 egg
- 1 tsp ~ 8gr extra verge coconut oil, melted
- Another 1 tsp melted coconut oil to coat the waffle iron
- Optional 1/2 tsp stevia extract OR 1 tbsp liquid sweetener such as coconut syrup, maple syrup. I’m usually happy with just the natural sweetness of banana and fruit toppings. You can also leave all the syrup for the final drizzle 😉
- A few drops of lime juice or vinegar acidity when combined with baking soda will trigger the chemical leavening process, giving our batter an immediate lift
- Fruits of choice or in season
- Coconut flakes
- Matcha powder
- Optional Syrup for drizzle
Mix all dry ingredients in a large bowl
Place all wet ingredients in a blender. Pulse until smooth
Pour wet mixture onto the dry base. Mix with a spatula until everything is well incorporated in a thick but still runny batter
Let it rest for about 15-20mins so that the chia seeds and flaxmeal has sufficient time to absorb the liquid and flex up its binding muscle. My experience is best to leave it overnight in the fridge for waffling the next morning. In this case, we’ll add the acidity to the batter only after taking it out of the fridge.
Heat up your waffle iron
Coat the iron very well with coconut oil (Trust me, don’t be skimpy on the coating here, you don’t want any sticky business!)
Use an ice cream scoop to size up the batter, one scoop on each side
Close the iron and let it cook away at medium heat
Once the lamp turns green (about 3mins), your waffle is ready to be taken out
Serve each portion: 3-4 waffles, sliced banana’s, fruits of choice
Drizzle coconut syrup on top if wished
Sprinkle a generous amount of matcha powder on top