In a large bowl, combine almond flour, (such as Bob’s Red Mill or Honeyville) tapioca starch (such as Bob’s Red Mill) and baking powder (such as Hain Pure Foods). Whisk or stir to combine well.
In a small bowl combine almond milk and apple cider vinegar (such as Bragg’s). Allow to sit while you melt the coconut oil on the stove or in the microwave.
To the almond milk and ACV mixture, add eggs or flax meal, maple syrup, vanilla (such as Simply Organic) and finally, the almond oil or melted coconut oil. Whisk well to combine and quickly add to dry ingredients if using coconut oil (because coconut oil will start to harden and clump if you don’t)
Cooled waffles can be stored in a covered container or in a zip-lock bag on the counter for up to 2 days. May also be frozen for longer storage. Reheat frozen waffles in a waffle iron set to low heat.
Recipe adapted from: The Real Foods