In a large bowl, sift the almond flour, tapioca starch, baking powder and salt.
In your stand mixer with the balloon whisk attachment (or using a hand mixer), beat the 3 egg whites over medium high until stiff peaks form.
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.
In a small bowl, combine the almond milk/apple cider mixture, 3 egg yolks, coconut oil, coconut sugar and vanilla extract.
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.
Spray your waffle iron with coconut oil spray. Spoon the waffle batter into your waffle iron, and cook to desired doneness. I like mine crispy and golden brown.
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.
Calories: 336 | Total Carbs: 7.2g | Protein: 6.5g | Fat: 22.3g | Fiber: 1g | Net Carbs: 6g