1 1/2 cups less 1 tablespoon room temperature almond milk
1 tablespoon vinegar
1 1/2 cups unbleached AP flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cardamom
1 large egg, lightly beaten
1 tablespoons agave syrup
1/3 cup melted virgin coconut oil
Preheat your waffle iron.
In a 2 cup measuring glass, add 1 tablespoon vinegar, and fill up to 1 1/2 cups with almond milk. Stir and set aside.
In a medium bowl, whisk together the dry ingredients (flour, baking powder, salt, cinnamon and cardamom). Pour the milk, egg and agave into the dry ingredients and mix just until combined. Stir in coconut oil until mixed in.
Cook the waffles as directed by the waffle iron manufacturer.
Recipe adapted from cookieandkate.com