Matcha waffles with a subtly sweet, tender interior and crispy golden edges. Requires only 8 ingredients and one bowl!
[cooked-sharing]
1 14 oz can full-fat coconut milk*
1 tablespoon cornstarch
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
1 ½ cups spelt or all-purpose flour**
1 -2 tablespoon matcha powder***
2 teaspoon baking powder
3 tablespoon coconut sugar + pinch of salt
1
Pour coconut milk into a mixing bowl (if it's cold/chunky I recommend first heating it up in a small pot!).
2
Add vinegar, flour, sugar, baking powder, and salt, and stir to combine (a few lumps left are fine; do not overmix). The batter will be quite thick.
3
Preheat waffle maker according to manufacturer's instructions. Pour in batter a heaping ⅓ cup (according to waffle maker size), waiting 4-5 minutes until steam is evaporated before opening. They should be crisp and golden brown on each side. Serve warm with maple syrup and topped with fresh fruit and a drizzle of tahini.
Notes
- *The full-fat milk makes it crispier/more tasty but I've used light coconut milk successfully too!
- **Sub for gluten-free flour if needed.
- ***I used 1 tablespoon matcha powder but there was just a hint of the matcha flavor; if you like it stronger use more.
CategoryBreakfast, Desserts and Sweets
Ingredients
1 14 oz can full-fat coconut milk*
1 tablespoon cornstarch
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
1 ½ cups spelt or all-purpose flour**
1 -2 tablespoon matcha powder***
2 teaspoon baking powder
3 tablespoon coconut sugar + pinch of salt
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