These matcha protein waffles are sweet and earthy with a soft center and light and crispy shell. Perfect for a healthy, high-protein breakfast or dessert. Plus, this recipe is gluten-free, refined sugar-free, and super simple to prepare!
In a large bowl, combine all the waffle batter ingredients and mix well (alternatively, mix it together in a blender/food processor) until the batter is smooth. The consistency should be smooth and slightly runny (if it's too thick, add more milk).
Allow the batter to rest for 10-15 minutes. The batter will thicken during this time so that you may need an extra splash of milk, but I usually don't.
Pour the batter into the waffle iron, make sure the iron is already hot and greased in advance (I used coconut oil).
Cook the waffles for about 3-5 minutes depending on your waffle maker, but keep an eye on them, they burn quickly, and you don't want to lose too much of the gorgeous green color.
Once ready, Top your perfectly crispy waffles with your favorite toppings, and enjoy.
How To Store
Cooked waffles will store in the fridge for up to two days of the freezer for up to three months.To freeze the waffles, allow them to cool completely, then lay on a tray and freeze before tightly wrapping individually or storing in an airtight freezer bag.To reheat: allow the waffles to thaw completely, then microwave in increments of 45-60 seconds. Alternatively, pop a waffle in the toaster from frozen for a super quick and tasty treat.
Notes
** These waffles have a very earthy taste to them because of the matcha. If you prefer a sweeter waffle then you can swap the matcha for your choice of superfood powder.
Make sure not to fill the waffle maker too much - or else you'll end up with waffle mix all over the table-top.
You could make two-tone waffles by keeping half of the batch plain with just vanilla flavoring and a half with matcha - then spooning both into the waffle machine for a swirled effect or use half and half.
If you're not wanting/needing a high-protein or gluten-free waffle recipe option, then you can use whole-wheat flour instead.
You could also experiment with alternative gluten-free flour blends, though I can't guarantee results as they will all soak up different amounts of liquid, etc.
Feel free to adjust the amount of matcha to your liking. It has a strong flavor, so if it's not something you use a lot, then start with a lower amount.
I cooked my waffles on high because I'm impatient. Though, if you want really green waffles, then cook them slowly on a low temperature- that way, they won't brown as much (if at all). Do a test waffle to figure out what time works best when cooking on low.
The combination of quinoa flour and matcha powder is very earthy - almost with a savory flavor. So you may want to increase the amount of sugar in the recipe or reduce the amount of matcha.