In a small bowl, whisk together the almond milk and apple cider vinegar. Set aside and let rest for 10 minutes to create buttermilk.
In another bowl combine all of the dry ingredients, whisk well.
Then, add the vanilla extract and melted coconut oil into the buttermilk and whisk well. *Make sure the milk is at room temperature, or the coconut oil may solidify.
Add the wet mixture straight into the dry mixture and stir just until combined, and there is no visible flour. Do NOT over mix; lumps are good!
Let the batter rest for 10 minutes to activate the baking powder.
***All waffle makers vary in size and how they cook!! Below is how I cook my waffles, but you may need to make adjustments accordingly.
Preheat waffle maker to medium-high/high.
Spray the top and bottom of the waffle maker with coconut oil.
I pour about 1 cup of the waffle batter into the waffle maker. I then quickly, but gently, spread it around evenly. The batter should almost meet the edges of the waffle maker.
Cook for 4-6 minutes. The waffle will crisp up shortly after pulling it out of the waffle maker.