I've usually had to whisk egg whites separately to get fluffly waffles. No more! Thanks to GraceGoodEats I whipped these up super quick. My only regret was that I didn't do a double batch to freeze some for later.

2 c flour (I used spelt)
4 tbsp natural unrefined sweetener (eg coconut sugar, rapadura, maple syrup)
4 tsp baking powder
1/2 tsp salt
2 eggs
1 1/2 c milk (I used rice)
85g melted butter (or non-dairy spread or vegetable oil)
1 tsp vanilla extract

Preheat your waffle iron. Mix all the dry ingredients in a large bowl. In another bowl mix the wet ingredients. Make a well in the flour bowl and whisk in the egg mixture. Don't overmix, there will be some lumps.

Brush the waffle iron with oil. Pour about 1/3 c of mixture over each waffle (depending on the size of your waffles). Cook for 3-4 min. Place onto a wire rack to cool without getting soggy.

If you're freezing a batch for later it may be a good idea to underbake them for a minute. Then store in the freezer separated with some baking paper or cling film. When you want to eat, remove from the freezer and pop in the toaster.

I served mine with lime curd, recipe is here. And strawberry sauce made simply by putting 2 c fresh or frozen strawberries in a saucepan with 1/3 c natural sweetener and 1 tbsp lemon juice. Cook on medium heat for 5 minutes until thickened, then blend in a blender until smooth.