1 tablespoon baking powder
1 teaspoon salt
3 eggs, whites and yolks separated
1 cup unsweetened almond milk
2 teaspoons apple cider vinegar
1/2 cup coconut oil, melted and room temperature (not piping hot)
1/4 cup coconut sugar
1 teaspoon pure vanilla extract
Coconut oil spray
Preheat your waffle iron.
Combine the almond milk and apple cider vinegar and allow to sit for a few minutes while you prepare the other ingredients. This makes it similar to a buttermilk. The almond milk will get a little lumpy.
Pour the wet mixture into the dry mixture. Whisk to combine.
Use a spatula to spoon the beaten egg whites into the waffle batter. Very, VERY gently fold the egg whites into the batter until just combined. You want to keep the egg whites as fluffy as possible. This will keep the batter light, give you lots of bubbles in the batter, and will make the waffles light and crispy.
When the waffles are done cooking, transfer the cooked waffles to a cooling rack. Don’t put them straight on a plate. The heat from the hot waffles will create steam on the plate, which leads to soggy waffle bottoms.
Any leftover waffles can be frozen in a freezer safe ziploc bag for 6 months. You can reheat them in a toaster (if they fit), or bake them on a wire rack rimmed baking sheet at 350 degrees for 10ish minutes until crispy again.