Step 1

Combine almond milk and lemon juice in a large liquid measuring cup and let set for a few minutes to curdle/activate. Then add melted butter, vanilla extract and agave nectar and whisk. Set aside.

Step 2

Add dry ingredients to a large mixing bowl and whisk until well combined.

Step 3

Add wet ingredients to dry and mix until well incorporated. Let set for 10-15 minutes while your waffle iron preheats.

Step 4

Once waffle iron is hot, generously coat with non-stick spray and pour on about 1/2 cup of batter. Cook according to manufacturer instructions and then remove and place on a baking rack in a 200 degree oven to keep warm. Do not stack - instead, keep them in a single layer to ensure crispiness remains.

Step 5

Serve immediately with desired toppings. Store leftovers in a freezer safe bag and reheat in the toaster for best results. Will keep in the freezer for up to a couple months, although they’re best within the first couple weeks.