Vegan Gluten-Free Waffles

In a large mixing bowl, whisk together the gluten-free flour (1.5 cups), oat flour (0.5 cup), almond flour (0.5 cup), cornstarch (1 tbsp), sea salt (0.5 tsp), baking powder (1 tbsp), and organic cane sugar (3 tbsp). Set aside.

In a medium mixing bowl, add the light coconut milk (1.5 cups), vanilla extract (1 tsp) (optional), and melted vegan butter (0.25 cup) and whisk thoroughly to combine. Set aside.

In a small mixing bowl, add the aquafaba (0.33 cup) and whisk vigorously or beat on high until soft peaks form (it's okay if they don't quite form peaks - just get it as light and foamy as possible).

Add the wet ingredients (excluding aquafaba) to the dry ingredients and whisk until just combined. Then add the whipped aquafaba and fold into the batter with a mixing spoon until just combined.

Let the batter rest for minutes (5) while your waffle iron preheats. Start 5m timer

Once preheated, add roughly batter (1 cup) (or until the surface is almost completely covered) to the waffle iron and close. Cook for minutes (5) to minutes (7) or until golden brown and crispy, depending on your model. Start 7m timer

Remove the cooked waffle from the iron, place on a baking sheet, and keep warm in a 93 C oven while continuing to cook waffles until batter is used up. The recipe yields about 3 large or 5 small waffles depending on the size of your waffle iron.

Serve immediately with desired toppings such as [peanut butter], [banana], and [maple syrup].

Store leftovers in the refrigerator for 3 days or the freezer for 1 month. Reheats extremely well in oven on low-medium broil or toaster until hot and crispy.