Breakfast Friday | Matcha Waffles

Do you know happens when you make 7 batches of matcha waffles and taste test each one multiple times?

Green Matcha Waffles made with oat + pumpkin seed flour |

You shake for a few hours and your heart feels like it's going to jump out of your chest.  The good news is I finally landed on a recipe, and I've stopped shaking enough to actually type and have coherent thoughts! 

I've learned 1 serving (1 teaspoon) of matcha tea is my limit and each of these waffles are infused with exactly 1 teaspoon of matcha. Perfect! You won't need coffee or tea on the side because one waffle will keep you energized (and full!) all morning long. And typically, when you don't ingest multiple servings in a row, matcha tea won't give you that cracked-out feeling like coffee tends to do. It's a much more balanced buzz.

I'm not joking when I say it took 7 trials to finally land on the one. It's been that kind of week around here. Speaking of, that is why I didn't share a recipe on Wednesday. I had high hopes of giving you a recipe for Irish Soda Bread in preparation for St. Patty's day, but after about 5 trials I still can't get the texture right. And because I'm not at all ahead on my recipe creation I had to give myself a pass on posting Wednesday. 

Once you make these waffles you will totally forgive me.

I started by making them with oat flour and almond meal. I wanted these as simple as possible but obviously, they have to taste fabulous. After two trials that were very "meh," (great descriptor) I started over. Also, the waffles weren't green enough on the inside and I wasn't about to start adding more matcha! At first I thought, what about swapping pistachio meal for almond meal? While peeking into my mess-of-an-ingredient-drawer I saw a near empty bag of pistachios but a completely full bag of pepitas (hulled pumpkin seeds)! 

Could this actually work? I was excited at the possibility for 2 reasons. 1) More green color. 2) Finally a baked-good recipe for your lovely people that is gluten + nut free!  

Green Matcha Waffles made with oat + pumpkin seed flour |

The pepita meal was definitely the way to go. It still took a handful more trials to nail the amount of milk, oil, and baking powder to achieve a crispy but tender, deep-pocketed waffle.

They were tasting great straight from the waffle maker but seemed to kind of dry out quickly as they cooled. My solution for that was adding a small amount of applesauce to the mix.

And finally, I was finished. And shaking. And trying to take photos while shaking. And still eating more waffles. Will I ever learn?

Green Matcha Waffles made with oat + pumpkin seed flour |

The matcha lends a smooth, green tea flavor with a subtle sweetness. You'll always find matcha in powder form. And because the powder is so fine it incorporates easily into almost anything (like smoothies, baked goods, etc.). It's on the pricey side, so I totally understand if you want to pass on including it. 

Instead, you can sub cinnamon for the matcha (recommended in the "notes" below if serving to kids!). 

Green Matcha Waffles made with oat + pumpkin seed flour |

Print Recipe!

Matcha Waffles 

gluten-free // yields 2, 6-inch Belgian waffles
*recipe updated 3/23/15 to include baking powder

  • 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.

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.

Recipe notes:

  • You can grind pepita seed meal just like any other flour or nut meal. Be sure to use raw, unsalted pepitas. I like to use my blender in 1 cup batches, pulsing and scraping very frequently, to avoid buildup of heat and moisture. You can also use a food processor, high quality (clean) coffee grinder, magic bullet, etc. Sift out any large pieces and grind again if needed. The resulting meal should be soft and fluffy. 
  • Sub for matcha: 1 - 2 teaspoons of ground cinnamon (They will lose their green color, caffeine, and tea flavor.) I would recommend this sub for the kiddos! 
  • Sub for pepita seed meal: almond meal 
  • Possible subs for oat flour: *not tested* sorghum flour, gluten-free all-purpose blend without bean flour
  • You can lower the oil and sugar if desired. If you lesson the oil, replace with milk. Also, the waffle will not crisp nearly as well. I felt the sugar really helped bring out the flavor of the matcha and then only needed a light drizzle of maple syrup to top.
  • Sub any other baking oil instead of coconut oil if desired. Butter would also work great.
Green Matcha Waffles made with oat + pumpkin seed flour |

Who's coming over for breakfast?

Happy Friday.


should have crammed Angela into my suitcase…

I slept like a rock and woke up to a peaceful heavy rain outside.  I think I could have slept all day!  

Angela made us some tea and then we went over breakfast options.  It’s fun being at a friend’s house that eats all the same things you do and has all of the same ingredients to play with :)  PLUS a few new ones! this tea cup!

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Angela ever-so-kindly asked if I would make a big batch of hot oats for breakfast.  Of course!  Luckily, she had my newest favorite mix-in! 

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Blueberry Stuffed Oats for TWO

  • 1c rolled oats
  • 1.5c almond milk
  • 1 banana
  • 1c water
  • 1t vanilla
  • 1c blueberries
  • pinch of sea salt
  • 1-2T chia seeds
  • 1tsp [heaping] cinnamon
  1. Add oats, milk + water to a pot set over medium heat.
  2. Stir in a thinly sliced banana. [Kath’s lovely technique]
  3. Add in chia, vanilla, salt, + cinnamon and bring to a simmer until desired consistency is reached.  ~5-8min  [I only stir a few times during the process]
  4. When I take the oats off the heat, I stir in the blueberries and then pour the oats into a bowl.

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I’ve never had cacao nibs on oats before and really enjoyed the flavor + crunch.  Angela got me a bag of them that I can’t wait to break into!!

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Topped with:

  • maple cinnamon almond butter sauce
    • 1T nut butter + 1T any milk –> microwave ~15sec –> stir = saucey!
  • cacao nibs
  • about 1/2T maple butter

I’ve never had maple butter before and just had to check it out.  A lot goes a long way, as it is really sweet, but I loved it!!

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I scarfed the whole bowl.

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I still crave hot oats in the morning but will definitely be incorporating overnight oats more often now too! 

Great crunch, great flavor + love the blueberry pOp!

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Dreary day.

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It was nice to sit and relax through breakfast and then hang out and help Angela get a few things done.  This girl works her a$$ off people!!!  I hopped in the shower and came down to Angela banging pots + pans around whipping up our lunch.  :) 

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Amy’s split pea soup.  I haven’t been impressed with many of Amy’s soups but this was really yummy!

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TJ’s pita crackers are addicting.  I forgot how much I missed their deliciousness.  We don’t have TJ’s in Colorado!

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Soup with a bunch of crunchy sides –> crackers + carrots + cucumbers

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Chow time….almost ;)

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BYE Sketchie!! 

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When it was time to go Angela tried to wrestle me away from the door and send me to the kitchen to make Glo Bars. [I kid!]  Neither of us wanted to leave the other! Major sad face :( 

I wish I could have stayed to help…I miss making granola bars!

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“just whistle while you work….”

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After many hugs goodbye, an easy peezy border crossing, a Classic Glo Bar [YUM!], crazy insane winds, and a little rain, I was safe + sound back in Ohio about 4.5hrs later.  I met my parents in downtown Willoughby for dinner.

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We tried a new Italian restaurant, called Pranzo, as a pre-celebration for Chris + my 2nd year anniversary [this monday].  Chris unfortunately couldn’t be there with us, but I was definitely thinking of him in Colorado!! :(

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BYO-W!!  Dad brought this bottle from home.  It was nice + light with a pretty fruity flavor. 

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Delicious, super soft + doughy bread.

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I had a caprese pasta [noodles/tomatoes/basil/mozz/olive oil], with homemade noodles!

(24 of 27)

The noodles were amazing and the flavor was fabulous.  I also had them add in roasted eggplant for a little more veggie volume. 

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Only complaints would be that it was too oily + the eggplant was pretty mushy but overall it tasted delicious and again the homemade noodles were outstanding.

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Mom + me!

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I’ve had such an adventurous few days and now I’m ready for bed!  Already missing my long lost sister in Canada and can’t wait to be roomies with her + a few other girls at the Healthy Living Summit.

I’m in Ohio for a few more days and then back to Colorado on Monday!