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The Ultimate Coconut Matcha Waffles – 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 best Matcha Waffles that also happens to be vegan and gluten-free. Crispy, coconuty, beautifully green and hands-down delicious waffles are what you'll get from the steaming iron!

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