Add the rice flour, cornmeal, cinnamon, coconut sugar, nutmeg, baking powder, ground ginger, and xanthan gum to a large mixing bowl and whisk together.
Now add the plant based milk, mix with the dry ingredients, and then add the olive oil and flax eggs, mixing together once more.
Add around ½ cup of the batter to the centre of the waffle iron, spread out slightly using a spatula, and close. Cook for around 5 minutes per waffle, until golden and crispy on the outside.
Notes
2 flax eggs are made by stirring together 2 tbsp ground flaxseed and ¼ cup water, and setting aside for 5 minutes.
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