Prep the liquid base:

In a small bowl, mix almond milk with apple cider vinegar and vanilla. Let sit for 5 minutes to curdle slightly (this acts as a vegan buttermilk).

Combine dry ingredients:

In a large mixing bowl, sift together flour, baking powder, and salt.

Make the batter:

Stir in the coconut sugar, melted coconut oil, and the prepared milk mixture. Mix until just combined—do not overmix.

Cook the waffles:

Preheat your waffle maker to medium heat. Pour about 4 fl oz. (120ml) of batter into the center. Close and cook until golden brown and crisp (follow your machine’s timing guide).

Serve:

Top with a homemade berry compote or other fiber- and protein-rich toppings.