Preheat waffle iron.
Combine all ingredients in a blender container.
Add just a little more milk if the batter is too thick (especially if using coconut flour).
Open the preheated waffle iron and use a non-stick cooking spray on both hot surfaces.
Pour batter into the center of the waffle iron and circle around to the outer edges. Close the lid and be patient.
Set a timer for 5-7 minutes - gauge the correct amount of time for your waffle iron - and let the waffles keep cooking until all the steam has escaped. As long as there are wisps of moisture coming from the waffle iron, the waffles will be soft and flimsy. Allow them to really bake and get crisp.
Open the waffle iron and use a fork to gently pull the waffle away from the side to which it stuck. It should come off easily. If it sticks to the iron, clean it off and try again ensuring (1) the non-stick spray gets all surfaces and (2) you allow the waffle to fully cook until all steam has escaped.
Serve with your choice of syrup, powdered sugar, berries, nuts, peanut butter, almond butter, nutella, etc.
To freeze: allow to cool completely. Place into an air-tight container, separating layers with a piece of parchment paper.
To re-warm: remove from freezer and place into a toaster or air fryer either thawed or frozen.