These easy Matcha Waffles look delicious, with the green colour. The recipe is easy to make and have a pretty look. Matcha Waffles with creamy yoghurt, blueberries, sprinkle with frozen, dried raspberry and maple sugar is a great way to start the day. The waffles both taste sweet and are delicious. You can also use the Macha waffles for a snack or even dessert. There are many options! I love this recipe because you can freeze them, and they will defrost perfectly. I often make a double or triple batch and store the waffles in the freezer. When you want a quick breakfast, snack, or even a dessert, take one out and put it on the toaster or in the microwave. Enjoy!Print
Easy Matcha Waffles (Gluten-Free & Low FODMAP)
Matcha Waffles with creamy yoghurt, and blueberries, sprinkle with frozen, dried raspberry and maple sugar.
- Yield: 8–10 1x
- Category: Waffles
- Diet: Gluten Free
Ingredients
200g Oatmeal
75g Whole-grain rice flour
4 Eggs
3 tsp Matcha powder
1 tsp Baking powder
1 tsp Xanthan gum *
4 dl Whole milk
1/2 dl Maple syrup (30g)
30g Melted coconut oil
1 tsp Vanilla essence
Topping
Creamy yoghurt
Blueberries
Frozen, dried raspberry
Maple syrup flakes
Instructions
Mas the banana and put it aside in a bowl.
Heat the waffles ion.
Mix all dry ingredients in a bowl
Stir in milk, oil, eggs and vanilla essence, and mash banana in another bowl.
Add the wet mixture to the dry one and whisk it thoroughly together until well-combined.
Bake the waffle and continue until there is no more dough left.
Serve the waffles for breakfast with fruit, yoghurt and maple syrup flakes.
Notes
Eat & Enjoy!
* Xanthan gum gives gluten-free baked goods a soft texture and moist crumb that we know from the classic baked goods.
