All natural and green, matcha waffles that a whole family will fall in love!
Ingredients:
- 2 ¼ cups oat flour
- 1 tablespoon baking powder
- ¼ cup matcha powder, plus 3 tablespoons
- ½ teaspoon salt
- 3 large eggs
- 1 ½ cups whole milk
- ½ cup coconut milk
- ½ cup olive oil
- 2 medium ripe banana, mashed
- 1 tablespoon vanilla extract
- ⅛ cup honey, or agave syrup
- ¼ cup agave syrup, for topping
Instructions:
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In a large bowl, combine oat flour, baking powder, ¼ cup matcha powder, and salt. Whisk together to combine.
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In a separate medium bowl, whisk the eggs. Stir in remaining ingredients, except ¼ cup agave syrup. Pour into dry mixture. Whisk together until just combined, small lumps in the batter are fine.
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Let the batter sit and thicken for 10 minutes while you heat up waffle iron.
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Pour roughly ½-cup batter into center of heated and greased waffle iron. Cook each waffle according to waffle iron directions (usually 3-5 minutes) and serve with syrup.
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To make matcha green tea syrup: Combine ¼ agave syrup and desired amount of matcha powder. I used about 3 tablespoons to create a dark emerald green syrup.
Notes
- Use a good quality organic matcha powder for best flavor
- You can easily adjust the strength and color of the matcha syrup by adding more or less powder.
- Grease the waffle pan before pouring in the batter to prevent sticking.
- Use a ½ cup to measure out the batter in equal quantities.
- Use ripe bananas, they're sweeter and much easier to mash.
- Have leftovers? Waffles store well in the fridge for up to 2 days or freeze them for months. Simply pop them in a toaster or oven to defrost.
This recipe is made by Matt Ivan from Planting Pixels
This recipe is a part of our "Top 10 Gluten-Free Recipes with Matcha" that can be downloaded here.