I recently borrowed a friend’s waffle maker, which was a huge mistake because now I want one! Needless to say, I’ve been on a waffle kick. One night we even tried masa harina corn waffles as the base for our taco-like dinner, instead of tortillas. But nothing beats a classic breakfast waffle. Except maybe this matcha waffle.
Matcha, ground green tea made from shade-grown premium green tea leaves, has a fresh, grassy, sweet flavor profile with just a touch of astringency and bitterness. The powder is typically whisked into hot water for tea, but it’s also a hugely popular culinary ingredient.
In this recipe, I treat the green tea powder just like any other spice you’d add to the dry ingredients. I use 1 heaping tablespoon of green tea powder to make sure the matcha flavor really comes through. Matcha is pricey, though, so look for a culinary grade matcha, which is typically a bit more affordable than a ceremonial grade matcha meant mainly just for sipping.
I added a bit of sugar to these waffles, intending them for the breakfast table. But leave out the sugar and they’d easily be tasty as the savory base for a fried chicken meal. (I wonder how long I can hold on to my friend’s waffle maker before she notices it’s missing? I need to try a matcha fried chicken waffle!)
P.S. They’re really good with strawberries!
Happy cooking and sipping!
Whole Wheat Matcha Almond Waffles
By Tea Foodie
Makes about 6 waffles
1 cup whole wheat flour
2 tablespoons sugar (optional)
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 heaping tablespoon matcha green tea powder
1¼ cup almond milk
½ cup safflower oil
1 teaspoon almond extract
1/3 cup sliced almonds
1. Sift flour, sugar, baking powder, baking soda, and salt together into a large bowl. Sift matcha powder in separately. Whisk to combine.
2. In a separate bowl, whisk together almond milk, egg, oil, and extract until smooth.
3. Fold wet ingredients into dry until combined then fold in almonds.
4. Preheat waffle iron to medium-high and follow manufacturer instructions to cook waffles one at a time. Using a small, round waffle maker, this recipe yielded about 6 waffles.
- You can omit the sugar, but I like it because it helps brown and crisp the waffles.
- After you take each waffle off the iron, let the cooked waffle rest on a cooling rack set on the counter; if you set them on a plate they tend to get soggy on the bottom while the rest of your waffles are cooking.
- Sliced sweet strawberries pair nicely with the grassy matcha.
- Add about 1/4 to 1/3 cup more almond milk to thin out the batter for pancakes.