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Matcha Green Tea Vegan Protein Waffles with Coconut Cream Recipe

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★★★★★

4.3 from 49 reviews

These Matcha Green Tea Vegan Protein Waffles are crispy on the outside and tender inside, packed with nutritious vegan protein and vibrant matcha flavor, topped with fluffy coconut cream, fresh berries, and a drizzle of maple syrup for a beautiful and delicious plant-based breakfast.

Ingredients

Scale

Dry Ingredients

  • 1 ½ cup all-purpose flour
  • ⅓ cup vanilla vegan protein powder
  • 2 tablespoon culinary grade matcha powder
  • 2 tablespoon coconut sugar (adds a gentle caramel sweetness; regular granulated sugar or maple sugar work as substitutes)
  • 1 tablespoon baking powder
  • ½ teaspoon fine sea salt (balances the sweetness and enhances the matcha flavor – don’t skip this)

Wet Ingredients

  • 1 ⅓ cup unsweetened oat milk
  • ¼ cup melted coconut oil
  • 1 tablespoon ground flaxseed (mixed with water to create a flax egg – this acts as the binder in place of regular eggs)
  • 3 tablespoon warm water (for making the flax egg – warm water helps it gel faster)
  • 1 teaspoon vanilla extract (rounds out the matcha’s bitterness and ties the flavors together)
  • 1 teaspoon apple cider vinegar (reacts with the baking powder for extra lift – you won’t taste it at all in the finished waffle)

Coconut Whipped Cream Topping

  • 1 can full-fat coconut milk (13.5 oz)
  • 2 tablespoon powdered sugar (sift it to avoid lumps; maple syrup works but the cream won’t be quite as stiff)
  • ½ teaspoon vanilla extract (adds warmth and sweetness to the cream)

To Serve

  • ¼ cup pure maple syrup (for drizzling; agave works too)
  • 1 cup fresh berries (raspberries and blueberries are especially good with matcha)
  • 1 tablespoon matcha powder (for a light dusting on top – purely aesthetic but it looks beautiful)

Instructions

  1. Make the flax egg
    In a small bowl, whisk together the ground flaxseed and warm water. Let it sit for at least 10 minutes until it becomes thick and gel-like, similar to the consistency of a beaten egg. This step needs to happen first because the flax needs time to hydrate – if you rush it, the batter won’t bind properly and the waffles will crumble. You’ll know it’s ready when you can tilt the bowl and it slowly slides rather than running like water.
  2. Prepare the coconut cream
    Open the chilled can of coconut milk without shaking it. Carefully scoop out only the thick, solid cream from the top – leave the watery liquid behind (save it for smoothies). You should get roughly 3/4 cup of solid cream from a good can. If your cream is still soft, the can wasn’t cold enough; pop it in the freezer for 30 minutes and try again.
  3. Whip the coconut cream
    Place the coconut cream in a chilled mixing bowl. Add the powdered sugar and vanilla extract. Beat with an electric hand mixer on medium-high speed for 2 to 3 minutes until it’s fluffy and holds soft peaks. It won’t get as stiff as dairy whipped cream, but it should be noticeably airy and hold its shape on a spoon. Transfer to the fridge until you’re ready to serve – it firms up a bit more as it sits, which is a good thing.
  4. Mix the waffle batter
    Preheat your waffle iron according to the manufacturer’s instructions. If yours has a temperature setting, go for medium-high – you want a crispy exterior without burning the matcha, which can turn bitter if scorched.
  5. Combine dry ingredients
    In a large mixing bowl, sift together the flour, protein powder, matcha powder, coconut sugar, baking powder, and salt. Sifting the matcha through a fine mesh sieve is really important here. Matcha clumps like nobody’s business, and if you just dump it in, you’ll end up with bitter green pockets in your waffles instead of an even, gorgeous green color. Whisk everything together until the dry mixture is uniformly green.
  6. Combine wet ingredients
    In a medium bowl, combine the oat milk, melted and cooled coconut oil, prepared flax egg, vanilla extract, and apple cider vinegar. Whisk until smooth. Make sure the coconut oil isn’t hot – if it hits the cold milk, it can solidify into little chunks. Slightly warm to the touch is perfect.
  7. Mix wet and dry
    Pour the wet ingredients into the dry ingredients. Stir with a spatula or wooden spoon until just combined. There should still be a few small lumps – that’s exactly what you want. Overmixing develops the gluten in the flour and leads to tough, chewy waffles instead of tender ones. The batter should be thick but pourable, like a slightly thicker pancake batter. If it feels too thick, add a splash more oat milk, one tablespoon at a time.
  8. Cook the waffles
    Lightly grease the waffle iron with a thin layer of coconut oil or cooking spray, even if it’s non-stick. This is what gives you that extra-crispy golden shell. Pour about 1/3 to 1/2 cup of batter onto the center of the iron (the exact amount depends on your waffle maker’s size – you want the batter to spread to about an inch from the edges when you close the lid).
  9. Close and cook
    Close the lid and cook for about 4 minutes. Here’s the key: do not open the waffle iron early. The steam escaping is actually what creates the crispy exterior – if you open it too soon, you release that steam and get a soft, pale waffle. You’ll know it’s ready when the steam coming from the sides slows significantly and the waffle is a deep golden-green color. It should release easily from the iron without sticking.
  10. Cool the waffles
    Transfer each cooked waffle directly to a wire cooling rack – never stack them on a plate, or the bottom ones will get soggy from trapped steam. If you’re making a big batch and want to keep them warm, place the rack on a sheet pan in a 200°F oven. Repeat with the remaining batter, lightly re-greasing the iron between each waffle.
  11. Assemble and serve
    Place one or two waffles on each plate. Add a generous dollop of the whipped coconut cream on top. Scatter fresh berries over everything, drizzle with maple syrup, and if you’re feeling fancy, dust a light sifting of matcha powder over the whole plate using a small sieve. The contrast of the bright green matcha dust against the white coconut cream and colorful berries is genuinely stunning – this is one of those breakfasts that looks like it took way more effort than it actually did. Serve immediately while the waffles are still warm and crispy.

Notes

  • Warm water helps the flax egg gel faster.
  • Sifting matcha powder is crucial to avoid bitter clumps in the waffles.
  • Do not open the waffle iron early to maintain the crispy exterior.
  • Use chilled coconut milk and do not shake the can to get the proper cream for whipping.
  • Transfer waffles to a wire rack to prevent sogginess from steam.
  • If the coconut cream is too soft, chill it in the freezer for 30 minutes before whipping.

Keywords: vegan waffles, matcha protein waffles, coconut whipped cream, plant-based breakfast, gluten-free substitute

Find it online: https://foodarohub.com/matcha-green-tea-vegan-protein-waffles-with-coconut-cream-recipe/