• Preheat the waffle iron. Make sure to grease your waffle iron just before adding the waffle batter, and repeat this before baking each batch of waffles. You can either brush some avocado oil or use a cooking oil spray.
• In a large mixing bowl, whisk the dry ingredients together: flour, baking powder, salt, and sugar.
• Add in the unsweetened almond milk, avocado, and vanilla extract.
• Whisk all the ingredients together until it forms a consistent waffle batter with no lumps.
• Ladle the waffle batter into the preheated and greased waffle iron.
• Cook the waffles for 3-4 minutes (time very much depends on your waffle iron) or until golden and crispy. The longer they bake, the crispier they get.
• Serve immediately with the toppings of your choice like icing sugar, peanut butter, or jam.

Make ahead

• Store the waffle batter for up to 24 hours in the fridge in an airtight container and use it the next day for breakfast.

Storage

• Store the cooked waffles in the fridge for up to 2 days in an airtight container. You can also freeze the waffles and defrost them the day before serving.
• Stored waffles get softer. I recommend rewarming them for a few minutes in a toaster or in a preheated waffle iron to bring back their crispiness.