When National Waffle Day came and went last month, I realized I hadn’t used my waffle iron since last year’s National Waffle Day. Cue the jaw drop. My dad used to make waffles for our family every single Sunday morning and it was one of my favorite family traditions. Not only were his waffles divine (a secret mix of different flours that only he knows), but it was such a special and relaxing way for us to spend time together on Sunday mornings. He still makes waffles for us when I come home to visit, and I always top my waffle with fresh fruit, a soft boiled egg, butter and real Vermont maple syrup – mmmm.
I realized the reason I wasn’t making waffles is because I’ve been buying fewer packaged foods due to all the added sugars, salt, “natural” flavorings, and other unpronounceable ingredients they’re loaded with these days. So, to remedy this lack of waffles in my life, I knew it was time to learn how to make waffles from scratch. Luckily, it wasn’t nearly as hard as I thought.
Once I did some research to figure out the right ratio, I got creative playing around with the ingredients. These waffles are made with whole wheat flour which has fiber, protein, and vitamins and minerals like thiamin, riboflavin, niacin, folic acid, copper, zinc, and iron (most of these are stripped away during the process of making white flour). Matcha gives the waffles a fun greenish tint, extra flavor, and an antioxidant boost. Plus, is there anything that doesn’t taste better with matcha? Lastly, the hint of lemon zest was a must, because I’m obsessed with lemons. That’s it. No added sugar, no “natural” flavorings, just real ingredients that you most likely already have in your pantry.
Let me be the first to tell you, these waffles are so fluffy on the inside, perfectly crisp on the outside, and full of flavor. I topped mine with blueberries, butter, a drizzle of honey and some extra lemon zest. The leftovers also stored well in the fridge and were the perfect snack or quick breakfast – just pop them in the toaster and add your toppings. Happy Sunday mornings to you!
- 1 cup of whole wheat flour
- 1 tablespoon matcha powder
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- 1 tablespoon lemon zest
- 2 tablespoons coconut oil, softened
- 1 egg
- ¾ cup milk or milk substitute (I used Califia unsweetened Almond Milk)
- Preheat waffle iron to medium heat.
- Sift all dry ingredients together in a large mixing bowl.
- Add lemon zest, holding a pinch for topping.
- Slowly mix in egg, coconut oil and milk, stir until smooth.
- Spray waffle-maker with oil, ladle ⅓ cup onto center of waffle iron and close until fully cooked.
- Top with butter or ghee, honey, blueberries and remaining lemon zest. Serve hot.