When I love something, I love it down to the bone. I fall hard and the bottom gives way and, for a moment, I forget a life existed before the infatuation. One year, I ate avocados so much I became allergic to them. Another year, a friend suggested I quit it with the chickpeas because my two-can-a-day habit was a bit much. A fatwa was issued. When I was ten, my mother photographed me whisking eggs for the chicken and pork cutlets she’d fry. I still remember the pool of butter in the hot skillet and the crunch of charred breadcrumbs. While I hated having my picture taken, my affection for food momentarily quelled any discomfort. I wore a purple sweater with hearts and in the photograph, I’m smiling.
Fast forward decades later and I spend an insane amount of money on a matcha latte that I coughed up. It was only after my trip to Japan that I began to appreciate matcha…in food. Leave the lattes to the hardcore fanatics.
Last month, I started practicing yoga at Wanderlust because who can resist a month of unlimited yoga for $45!? The three-story space is stunning, and apparently, it was the location where the yoga scenes in Big Little Lies were shot. But it’s really a studio where you can get a solid, alignment-focused practice–none of this cardio gym yoga for me. Most of the teachers have an Iyengar, Ashtanga, or Anusara background, and I’ve even found a friend with whom to practice a few days a week. And then she told me about the matcha blueberry pancakes.
Wanderlust has a gorgeous outdoor eating area and cafe and yes, matcha blueberry pancakes. What I like about their version is that you don’t feel like you’re carting around a boulder after you’ve eaten them, and they’re gluten-free and vegan and still manage to be insanely delicious. Exhibit A: The Pancake in Question:
Then I remember a time last year when I was shooting photos for De’Longhi’s social media feeds and I made matcha waffles. And then I made them again this morning and they were the gift that kept on giving. Here’s the recipe:
1 1/2 cups oat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 tbsp matcha powder
2 tbsp maple syrup
1 tsp vanilla extract
4 tbsp melted coconut oil, cooled
3/4 cup cashew or macadamia milk (I like them because they’re creamier than almond milk, but it doesn’t honestly matter what you use.
2 large eggs, room temperature
Get yourself two mixing bowls–one for the wet ingredients and one for the dry ingredients. Mix them up in their respective bowls and then pour the wet ingredients into the dry ingredients and stir until the mixture combines. The batter will be lumpy and that’s OKAY. What’s not okay are pockets of flour peeking through so make sure your ingredients are thoroughly mixed.
Let the batter rest for 10-15 minutes. While this is happening, heat up your waffle iron to the medium/high setting so you get your waffles nice and golden. I like to spray it with coconut oil spray even though my iron is non-stick.
Pour your batter into your waffle iron and cook per your iron’s instructions (mine beeps automatically when all the steam has been released–signaling I’m good to go).
Once your waffles are nice and golden, slather on that butter, maple syrup, fruit, or any of your favorite fixings and CHOW DOWN.