Leprechaun Waffles | Coconut Matcha Waffle Recipe


Just in time for St. Patrick’s Day…  I made Donovan (our little Irish boy) some healthy Leprechaun Waffles!  We will be sailing in Thailand for St. Patrick’s Day so I posted this a tad early.  I hope you enjoy them as much as we did.  This would make an excellent St. Patrick’s Day breakfast.

We used the Midori Spring ECO Class Culinary Grade Matcha which was perfect since it is organic and is known to contain high L-theanine levels and over 137x the EGCG levels that of regular steeped tea.  Midori Spring ECO Class Culinary Grade Matcha is GLUTEN FREE, GMO FREE, and contains no pesticides, soy, wheat of any kind.  USDA ORGANIC & KOSHER CERTIFIED ✪ Certified by WSDA, Seattle Va’ad Kosher Certified, Vegan Certified by Vegan Action.

Check out our Leprechaun Waffle Recipe!

Leprechaun Pancakes Recipe with Matcha & Coconut

Leprechaun Coconut Matcha Waffle Recipe
Print Recipe
Servings Prep Time
4 Servings 30 Minutes
Servings Prep Time
4 Servings 30 Minutes
Leprechaun Coconut Matcha Waffle Recipe
Print Recipe
Servings Prep Time
4 Servings 30 Minutes
Servings Prep Time
4 Servings 30 Minutes
Ingredients
Dry Ingredients
Wet Ingredients
Servings: Servings
Instructions
  1. Mix dry ingredients
  2. Stir wet ingredients until the honey is dissolved and then blend in a blender so that the coconut oil is fully incorporated.
  3. Combine the two bowls and pour into a pre-heated waffle maker.
  4. Serve with 100% Maple syrup (I have no idea why our society thinks it is okay to serve sugar as maple syrup. You must always search for the 100% maple syrup blend. It is the only syrup that benefits your health).
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