Preheat your nonstick waffle iron (I use an electric All-Clad round waffle maker and set it to medium-high heat, which is 3 on the dial).
To the bowl of a high powered blender, add the oat milk, eggs, coconut oil, vanilla, sorghum flour, teff flour, baking powder, cardamom, cinnamon and salt. Blitz on high until smooth and creamy. It will be slightly thicker than pancake batter. You could also do this all in a large bowl and beat everything together by hand. Stir in any optional add-ins (see Tips).
Once your waffle iron is nice and hot, brush or spray more coconut oil over the waffle grids (top and bottom). Pour scant 1/2 cup waffle batter into your waffle maker, making sure to add a relatively even amount to each quadrant. Cook according to waffle maker directions, about 2 to 3 minutes per waffle. If you find your first waffle is slightly too thin for your liking, add 1 tablespoon more sorghum to your batter until you reach your desired consistency. Alternatively, if that first waffle is too thick add 1 tablespoon more oat milk until you reach your desired texture.
Once each waffle is done, remove each waffle carefully (they’re relatively fragile) using two forks to lift each waffle out. Stack each waffle on a plate as you go, covering them with a clean kitchen cloth to keep them warm. Make sure to brush or spray more oil onto the waffle grids before cooking each waffle.
To serve, top with raw chia marmalade, raw honey, quartered grapefruit slices, blackberries, slivered almonds, bee pollen and dried or fresh edible flowers. Of course, you can simply top these babies with all of your favorite things! I personally think the citrus/honey/blackberry combo is magnificent, with some nuts on top for crunch. And bee pollen / flowers are just pretty. But do you!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.