In a small bowl, beat egg whites with a mixer until stiff peaks form. You might feel this is too "fussy" and be tempted to skip it. Don't! It gives the waffles their light crispiness.
Combine all other ingredients (including egg yolks) in a large bowl. Stir to combine. **See note below for what batter consistency should be like.
Once combined, gently fold in egg whites (batter should be lumpy – don’t beat in the egg whites, these will make these waffles fluffy!).
Enjoy topped with maple syrup, ghee, nuts, berries and whipped coconut cream, or nut butter.
To freeze - lay in a single layer on a cooling rack. Once frozen, then you can store all together in a glass dish or freezer gallon ziplock. Toast or microwave straight from the freezer to reheat. Great for fast breakfasts or after-school snack!
**Batter should have the consistency of like a cake mix. If it is drippy/runny or not holding together when you are cooking, add a little more flour (1-2 tablespoons at a time). If the batter is too thick like brownies and really dense when you cook them, then add more coconut/almond milk. These should be light and crispy!
SUBSTITUTIONS - Can't do coconut or nuts? Use oatmilk and maple sugar intead of the other milks and coconut sugar.
DOUBLE CHOCOLATE WAFFLE VARIATION - Add 1 tablespoon vanilla, increase the coconut sugar to a 3 tablespoons, and swap out 1/3 cup of the flour with cocoa powder (so if using coconut milk that would be 2/3 cup + 2 tablespoons cassava flour plus the 1/3 cup cocoa; if using almond milk that would be 1 cup cassava flour plus the 1/3 cup cocoa). Refer to the above note on batter consistency and adjust as needed. Add 1/3 cup dairy free chocolate chips to make them "double" chocolate, if desired.