In a medium mixing bowl, whisk together all the dry ingredients.
In another larger mixing bowl, whisk together all the wet ingredients.
In small batches, add the dry ingredients to the wet ingredients, and mix until fully combined, being careful not to over-mix.
Let the batter sit for 5 minutes as you heat your waffle iron to the desired setting (if you like your waffles crispy, set it to the darker setting).
Once the waffle iron is preheated, spray it with a little non-stick coconut oil spray on both sides.
Pour in the correct amount of batter, as indicated by your waffle maker, to the center and close/flip, allowing the batter to spread.
Cook until nice and crispy! I waited a little longer after the waffle maker indicated done.
Top with some chopped pecans, vegan butter, and maple syrup.
If you are not planning on eating the waffles right away, be sure to cool them completely on a cooling rack so that the moisture does not get to them and they stay crispy.
To Freeze Waffles - These vegan waffles are perfect for freezing. Allow them to cool completely on a cooling rack. Seal in air-tight containers and store in the freezer. When you're ready to pull them out again, simply stick them frozen straight into your toaster oven or toaster (no need to defrost).Waffle Maker - I own and highly recommend this double-sided Belgian Waffle Maker.