Mix the almond milk and apple cider vinegar together. Let sit for at least 3 minutes to create a vegan buttermilk.

In a large bowl, mix the oat flour, gluten free flour, baking soda, baking powder, sea salt and poppy seeds together. Set aside.

In a smaller bowl, mix all the vegan buttermilk, the melted vegan butter, the maple syrup and the Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract and Nielsen-Massey Pure Lemon Extract.

Pour the wet ingredients into the dry and mix until combined.

Preheat your waffle iron in the meantime and grease according to manufacturer's settings. I set mine two dials before max because I like mine crisp but also very fluffy.

Using a ½ cup/125ml measuring cup, scoop out some batter and pour/spread into the middle of the greased waffle maker. You don’t need to push it to the edges. Close and let cook until the steam has COMPLETELY finished to rise from the waffle maker. Otherwise the waffle will fall apart. Don't open it before the steam is finished! Remove each 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.

While the waffles are being made, you can prepare your Vanilla Blueberry Sauce.

Add all the ingredients to a pot over high heat. Bring the ingredients to a boil until blueberries begin to pop, and then reduce to a lower heat for 10 minutes, until the sauce begins to thicken. Feel free to add more cornstarch slurry if you want your sauce much thicker.

Serve the waffles with the vanilla blueberry sauce and enjoy!