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Mix all dry ingredients in a large bowl
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Place all wet ingredients in a blender. Pulse until smooth
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Pour wet mixture onto the dry base. Mix with a spatula until everything is well incorporated in a thick but still runny batter
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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.
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Heat up your waffle iron
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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!)
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Use an ice cream scoop to size up the batter, one scoop on each side
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Close the iron and let it cook away at medium heat
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Once the lamp turns green (about 3mins), your waffle is ready to be taken out
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Serve each portion: 3-4 waffles, sliced banana's, fruits of choice
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Drizzle coconut syrup on top if wished
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Sprinkle a generous amount of matcha powder on top