In a separate bowl, whisk together milk, oil apple cider vinegar and vanilla.
Pour the milk mixture over dry ingredients and whisk until completely combined.
Pour about ½ cup of the batter into center of your waffle iron, spreading to within ½ inch of edges. Cook for 2-3 minutes.
Serve warm with maple syrup or some other toppings. Enjoy!
These gluten, egg, and dairy-free waffles have an incredible fluffy texture on the inside while being perfectly crispy on the outside at the same time.
For this recipe, I have decided to use raw cane sugar which is probably the healthiest option you can choose and goes perfectly with the vibrant taste of Matcha green tea powder. Naturally, you can replace it with coconut cane sugar, classic brown, or your regular sugar.
The best part about these coconut matcha green tea waffles is that you can prepare a couple of batches over the weekend and keep them in the freezer for quick and healthy breakfast during the week.
Simply warm them up, drizzle with some maple syrup, and you’re good to go!