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  • Writer's pictureMs Yeoh

Matcha Waffles (with coconut flour)


6 eggs, lightly beaten

1/4 cup sugar

1/4 cup brown sugar

4 tbsp vegetable oil

1 cup coconut flour

1/2 baking powder

1/2 bi-carb soda

Pinch of salt

1/2 – 1 tbsp matcha powder

1 cup coconut milk *a bit more if needed*

Oil for brushing/spraying the waffle maker


  1. Mix the eggs, sugars and oil until combine. Then, gradually add the coconut flour followed by the baking powder, bi-carb soda, pinch of salt and matcha powder and mix well.

  2. Lastly, add the coconut milk (add more coconut milk if the batter is too thick) and mix until the texture is smooth.

  3. Preheat the waffle maker, brush/spray with oil and pour in a healthy scoop of batter into the waffle maker once it's hot enough. Close the lid and wait until the waffle is cooked to your liking, lift the lid carefully and remove the waffle.

  4. Repeat step 3 until you've used up all the batter.


You can use whatever toppings you like. The few times that I made the matcha waffles, I had it topped with red bean paste or topped with fresh fruits of mango and blackberries.


  • the batter will be thicker in consistency and will look different; this is due to the use of coconut flour.

  • when removing the waffles from the waffle maker, be very gentle with it as its texture is different to normal waffles, it’s quite soft and it can break apart easily.

  • depending on how strong of a matcha taste you want in your waffles, add the amount that you prefer.

  • if you’re not using coconut milk; let’s say if you are using buttermilk instead, I would suggest adding 1-2 tsp of vanilla extract to it as buttermilk is not as fragrant as the coconut milk.

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