Egg Free Matcha Protein Waffles

Egg Free Waffles

I have been including egg free recipes on my blog for awhile to accommodate family members with true allergies. Recipes going forward will often highlight egg replacements/alternatives as well as I work on an elimination diet. Truthfully, you cannot tell a difference in the majority of recipes. My favorite egg replacements so far are unsweetened applesauce, pumpkin, banana, and Bob’s Red Mill Egg Replacer.

Another egg free waffle recipe is available here: Cinnamon and Cardamom Egg Free Waffles

Matcha Protein Waffles

Materials Needed:

• Mini Waffle Maker (I use Dash brand)
• Large Mixing Bowl
• Measuring Cup
• Measuring Spoon
• Whisk
• Rubber Spatula
• Plate
• Paper Towels
• Fork

Ingredients:

1. 2 cups all purpose flour – spooned and leveled
2. 1 tbsp baking powder
3. 1 tbsp matcha green tea
4. 3 tbsp plant based vanilla protein powder
5. 1 tsp salt
6. 3/4 cup unsalted butter (melted)
7. 1 1/2 cup unsweetened almond milk (or milk of choice)
8. 2 tbsp dark brown sugar
9. 2 tsp vanilla extract
10. 1/2 cup unsweetened applesauce

Process:

Plug in mini waffle maker to allow to heat up per appliance instructions.

While waffle maker preheating, add dry ingredients to mixing bowl and whisk to combine. Add the remaining ingredients and use a rubber spatula to combine until batter is smooth.

Add batter to waffle maker 1/3 cup at a time. Close waffle maker and allow waffle to cook for 3-5 minutes until firm. Use fork to remove finished waffle and place on paper towel lined plate. Follow process until batter is gone.

Waffles are best eaten fresh. If not eating right away, allow to cool and then place in airtight freezer bags and freeze. Reheat in toaster before serving. Can be in freezer up to 3 months.