In a large bowl, whisk the flours under waffle mix. Add baking powder, salt, sugar and mix well.
Add the oil and 1 cup + 2 tbsp non dairy milk and whisk well. Depending on the flours and non dairy milk used, you will need 1-2 tbsp more milk for a smooth batter. (You can add in chocolate chips or small blueberries in the batter at this time for variation)
Let the batter sit for atleast 15 mins. (You can adjust the batter at this time if too thick, with additional non dairy milk, or a tbsp of flour if too thin)
Heat your waffle maker. When hot, brush or spray oil if needed. Add the batter depending on the size of your waffle iron. (*Add a smaller portion of the batter, sprinkle some cinnamon sugar mix and add another tbsp or so batter on top for cinnamon swirl waffles)
Cook until golden. The waffles will crisp more on cooling for a min or so. Remove the waffle and serve immediately or store in a warm oven (225 deg F) until ready to use. Serve with a drizzle of maple syrup, some vegan butter, fruits and other toppings and sides or choice. Store: Freeze the waffles once fully cooled in an airtight container. That for a few mins, then reheat in a toaster and serve.
Depending on your preference of the waffle texture, you will need to play around with the batter amount and cook time.For extra crispy waffles, thin the batter a bit with additional tbsp of non dairy milk, add less of the batter to the waffle maker so it does not make very thick waffles and cook for longer time.*Optional Cinnamon swirl: 1/2 tsp cinnamon mixed in 1.5 tbsp coconut sugarFor Buttermilk waffles: add 1.5 tsp vinegar into the non dairy milk and let sit for 5 mins to curdle, then whisk and use. Nutrition is for 1 serve