Mix the unsweetened nut milk and apple cider vinegar together in a large bowl or large measuring cup. Let sit for one minute to create a vegan buttermilk. Whisk in all of the flax meal until fully incorporated. Place in your fridge to set up for 15 minutes until thick and gelatinous. After 15 minutes stir it one more time to fully incorporate.
In a large bowl, mix the Bob's Red Mill All Purpose Flour, the coconut flour, baking powder and sea salt. Set aside.
Pour the nut milk flax mixture into the dry mix. Add the coconut oil, maple syrup and vanilla extract on top and mix until combined. Mix for about 1 minute until fully incorporated. It doesn't need to be fully smooth.
Turn on and preheat and grease your Waffle Maker according to which done level that you want. I set mine in about the middle because I like mine slightly crisp on the edges crisp and brown but also very fluffy.
When preheated, use a heaping 1/4 cup/62.5ml measuring cup, scoop out some batter and pour/spread into the middle of each side of the waffle maker (so 1/4 cup per side*). You don’t need to push it to the edges. Close and remove when the timer on the Waffle Maker is finished and the waffle maker beeps.
Remove each waffle (I use a chopstick since it's wooden and easy to scoop under the waffle) and place on a baking sheet in your oven or toaster oven on "warm" or 200F/95C to keep warm and crispy until finished with the entire batter. Continue with the rest of the batter.
Top with your favourite toppings like chocolate chips, sliced strawberries and maple syrup (optional). Enjoy!
Notes
*If you're using coconut milk, use a boxed version instead for lower carbs and calories.** You can make these carbs even lower by using a sweetener replacement. I've included carbs for maple syrup.You can easily double or triple this recipe!