Turn on waffle maker to desired temperature setting. Setting will vary depending on your waffle maker and how you prefer your waffles.
Whisk non-dairy milk, coconut oil, vanilla, ground flax seeds, and maple syrup together in a medium-sized bowl, whisking enough to incorporate the flax seeds. Let sit for 5-minutes.
Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt together in a large bowl.
Slowly add wet ingredients to the dry ingredients. Mix well until all ingredients are incorporated.
Ladle enough waffle mixture into your waffle maker so the bottom of the waffle maker is filled. Close waffle maker and cook according to your maker's directions.
This recipe makes 4 standard sized round waffles.
Make sure to use room temperature or warm liquid ingredients so the coconut oil does not harden when everything is combined.
These waffles freeze very well, see note above.
This recipe will NOT work with coconut flour.
In the comments section, you will see that a couple readers have had not-so-great results when they used a different gluten free all-purpose flour blend instead of the one I use. It's important to know that different gluten-free flour blends consist of different ingredients and ratios, so results may vary if you use a different blend than what I've used here. I have never used any other brand of flour to make these waffles (other than Bob's Red Mill Gluten Free All Purpose Baking Flourwith the red label, not the blue label!), so please know that your results may not be the same as mine if ingredients are substituted.
Nutrition info is based on 1 of 4 waffles, using the recipe as it is written, without garnishes or syrup, and is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.