Updated: Mar 23, 2021
Are you a waffle or pancake person?
If you said pancakes... we PROMISE you'll still love this recipe!
These waffles are so fluffy and crispy, even as leftovers the next morning. They also store well in the freezer so you can make a big batch and freeze for later. Just pop them in your toaster when you need a quick breakfast!
Yield: 2-4 waffles (depending on your waffle iron size)
1 cup AP flour
1/2 tbsp baking powder
1 1/2 tbsp matcha powder
Pinch of salt
2 tbsp sugar
1 1/2 cups unsweetened plant-based milk
1 tsp vanilla
2 tbsp olive or avocado oil
In a medium bowl, sift together the flour, baking powder, matcha powder, salt and sugar. We highly recommend sifting to help keep these waffles light.
Add your choice of milk, vanilla, and oil to the dry ingredients and gently mix with a spoon. Lumps are OK and encouraged! The batter should be thick but spreadable.
Preheat your waffle maker. We set ours for "medium" for a well-cooked and crispy waffle.
Using a 1/4-1/2 cup measure, scoop the batter into your waffle maker. Spread it to the edges and add more batter if needed.
Cooking time will vary, depending on the machine. A sign that it's done is when all the steam has dissipated and when it is golden brown. Place the waffle on a wire rack to prevent sogginess!
Serve with your favorite toppings. Enjoy!!
Let us know how you like this recipe!