In a large mixing bowl, whisk the dry ingredients together: flour, baking powder, coconut sugar.
Preheat the waffle iron. Make sure you grease your waffle iron just before adding the waffle batter and repeat this before baking each batch of waffles. You can either brush some coconut oil or spray some oil.
Make a well in the center, pour unsweetened almond milk, coconut oil, vanilla and apple sauce.
Whisk all the ingredients together until it forms a consistent waffle batter with no lumps.
Ladle the waffle batter into the preheated and greased waffle iron.
Cook the waffles for 3-4 minutes (time very much depends on your waffle iron) or until golden and crispy. The longer they bake the crispier they get.
Serve immediately with topping of your choice like icing sugar, peanut butter or jam.
Store the waffle batter up to 24 hour in the fridge in an airtight container and use the next day for breakfast.
Store the cooked waffles in the fridge for up to 2 days in an airtight container. You can also freeze the waffles and defrost the day before serving.
Stored waffles gets softer, I recommend you rewarm them few minutes in a toaster or in a preheated waffle iron to bring back their crispiness.
Flour options:The recipe works with gluten-free all-purpose flour, wholemeal flour or whole-wheat flour. The color of the waffles will be darker with whole-wheat flour as this flour contains a higher amount of fiber.Oil free:The recipe can be made oil free, swap the oil for same amount of applesauce. Note that the oil-free vegan waffle recipe will be softer and won't crisp as much.