Step 1

Preheat your waffle iron and grease it, if necessary.

Step 2

sift or whisk the oat flour, almond flour, cacao powder, baking powder, and salt together in a large bowl. I recommend sifting at least the cacao powder and almond flour, to eliminate any large clumps.

Step 3

form a well in the center of the bowl, then add in the non-dairy milk, maple syrup, orange zest, and optional vanilla. Mix well, then fold into the dry ingredients. Continue to mix the batter until no large clumps remain.

Step 4

Pour 1/2 cup of batter into each waffle “segment” of your iron, then close and cook for 4 to 5 minutes; cook time will depend on the heat of your iron as well as your preference on doneness. Once the waffles have cooked according to your liking, carefully remove them from the waffle iron with a rubber spatula and transfer to a cooling rack. Repeat with the remaining batter.

Step 5

warm, and top as desired. Leftovers can be stored in the freezer for up to two months and defrosted as needed.