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matcha waffles

Super Matcha Belgian Waffles


This amazing recipe is from

Details are below but there is a lot more insight and tips over on the edible perspective site.


  • 3/4 cup oat flour
  • 1/2 cup pepita seed meal (finely ground from raw pepitas)
  • 2 tablespoons coconut sugar (or other granulated sugar)
  • 2 teaspoons matcha tea
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 large egg
  • 6 tablespoons unsweetened almond milk (or soy, whole milk, etc.)
  • 2 tablespoons applesauce
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons melted unrefined coconut oil
  • Preheat your waffle iron according to manufacturer instructions. (I use mine a notch over medium.) Grease if needed. Preheat oven to 200° F to keep waffles warm if desired.

Gluten-free // yields 2, 6-inch Belgian waffles


In a large bowl stir the oat flour, pepita meal, sugar, tea, baking powder, and salt together until well combined.

In another bowl whisk the egg, then whisk in the milk, applesauce, and vanilla extract until fully combined. Add in the melted coconut oil, whisk thoroughly, then pour into the dry ingredients. Whisk until just combined, when you no longer see dry flour.

Pour half of the mixture onto your waffle iron and cook until desired browning has been reached. (I cook mine just over 1 full cycle, using a Waring Pro double-sided waffle maker.) Place in the oven to keep warm. Repeat with 2nd waffle. For the best crispy texture, serve waffles as they come out of the waffle maker.

Serve with butter and maple syrup.

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