The Ultimate Coconut Matcha Waffles – Vegan, Gluten-free, sugar-free!

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 😉

The nuts and bolts
The joy in simple things in life 😉

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 😉

DON’T go short on the oil coating of the iron – they’ll break (like here!)
But the taste remains AWESOME!

What can be better than these super healthy and delicious coconut-y Matcha Waffles on just any morning?

ENJOY!!!

The Ultimate Matcha Waffles – completely vegan, gluten-free and sugar-free
Prep Time
25 mins
Cook Time
15 mins
Resting time
15 mins
Total Time
40 mins
 
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.
Course: Breakfast, Brunch
Keyword: healthy breakfast, holiday brunch, matcha, matcha waffles, special meals, waffles
Servings: 4
Calories: 379 kcal
Author: H.P.
Ingredients
Dry ingredients
  • 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
Wet ingredients
  • 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
Toppings
  • Fruits of choice or in season
  • Coconut flakes
  • Matcha powder
  • Optional Syrup for drizzle
Instructions
  1. Mix all dry ingredients in a large bowl
  2. Place all wet ingredients in a blender. Pulse until smooth
  3. Pour wet mixture onto the dry base. Mix with a spatula until everything is well incorporated in a thick but still runny batter
  4. 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.
  5. Heat up your waffle iron
  6. 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!)
  7. Use an ice cream scoop to size up the batter, one scoop on each side
  8. Close the iron and let it cook away at medium heat
  9. Once the lamp turns green (about 3mins), your waffle is ready to be taken out
  10. Serve each portion: 3-4 waffles, sliced banana’s, fruits of choice
  11. Drizzle coconut syrup on top if wished
  12. Sprinkle a generous amount of matcha powder on top
Nutrition Facts
Serving Size 3
Servings Per Container 4

Amount Per Serving
Calories 379 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 210mg 9%
Total Carbohydrate 34g 11%
Dietary Fiber 14g 56%
Sugars 10.6g
Protein 10.3g 21%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.



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