Light and crispy vegan waffles made with a combination of spelt flour, almond flour, and ground flax meal. Lightly sweetened with just a touch date sugar or coconut sugar.
In a large bowl, mix the dry ingredients together. Add the milk and vanilla and mix until just combined.
Place about ¼ cup of the batter on a hot, lightly greased waffle iron. Cook until golden and crispy.
To keep waffles warm while making a large batch, place a cooling rack on a baking tray and place the cooked waffle on top. Place the tray in a warm 200F oven.
Keep extra waffles in an airtight container in the freezer for a month. To reheat, place the waffle in the toaster or reheat using the warming method above.