Hello lovelies,
green waffles for breakfast, and without any food coloring: my matcha waffles with white chocolate get their color from green tea powder, their sweetness from roughly chopped white chocolate in the batter and their freshness from a squeeze of lime. Crisp outside, fluffy inside, and the children find them so funny that they ask for them the moment they wake up. The recipe makes about 8 waffles and is ready in 35 minutes.
The batter is basically my usual waffle batter, the one you know from my vegan waffles with strawberry mint sauce, except that here egg and butter take care of the fluffiness and 2 to 4 teaspoons of matcha take care of the color. How much matcha is up to you: 2 teaspoons give a soft green and hardly any tea flavor, 4 teaspoons glow and taste distinctly of tea.
Matcha and white chocolate are a pair you know from cookies, and in a waffle it works just the same: the slight bitterness of the green tea meets the creamy sweetness of the chocolate. If you have only ever drunk matcha so far, for instance as my fruit matcha latte with strawberry and mango, you will find it here as breakfast.
The lime in the batter is no accident. It takes the heaviness out of the white chocolate, just as it does in my coconut lime waffles with coconut milk, and the two recipes are so similar in structure that with one waffle iron and one bowl you can manage both in a single weekend.
In the photos there are strawberries on top because I photographed the waffles in early summer, now in September I use figs, grapes or the last plums. If you like it more playful, roll the batter warm into a cone, as with my bubble waffles sweet and savory, and fill it with fruit.
I hope you dare to try the green waffles, they are an eye-catcher on any brunch table. And if you want to bake without egg, stick with my crispy vegan apple chia waffles, which the matcha stirs into just as easily, by the way.
