Ingredients
Units
Scale
- 2 cups all-purpose flour (or gluten-free flour)
- 2 tablespoons matcha powder
- 2 tablespoons sugar
- 2 tablespoons baking powder
- 1/2 teaspoon salt
- 2 cups light coconut milk
- 2 large eggs, separated
- 2 teaspoons vanilla extract
- Cooking spray
- 1 cup fresh blueberries
- Organic maple syrup
Instructions
- Heat a waffle maker on high heat or according to the waffle maker’s instructions.
- Sift the dry ingredients into a mixing bowl (flour, matcha powder, sugar, baking powder, and salt). In a small bowl, whisk the egg whites until soft peaks form and set aside.
- In another large mixing bowl whisk together the egg yolks, coconut milk, and vanilla extract. Slowly add the dry ingredients into the wet ingredients, mixing well to combine and gently fold in the whisked egg whites.
- Using a ladle, scoop the batter one ladle at a time into each section of the waffle maker, close the lid and cook for about 5 minutes, or until the edges start to turn golden brown. Repeat until all of the batter is used up.
- Top the matcha waffles with fresh blueberries (or mixed berries) and drizzle with organic maple syrup. Makes approximately 10 to 12 waffles.
Notes
These waffles will freeze well for up to 3 months, if you have any leftovers!
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Breakfast, Brunch
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 2 Waffles
- Calories: 521
- Sugar: 9 g
- Sodium: 241.5 mg
- Fat: 22.2 g
- Carbohydrates: 50.8 g
- Protein: 12.1 g
- Cholesterol: 87 mg
