Cook some oatmeal waffles
Combine the almond milk and vinegar and let sit while you prepare the rest of the ingredients.
Heat and oil a waffle iron according to the manufacturer's instructions.
Separate the egg white from the yolks and put the whites in a mixing bowl. Using a hand mixer, whip the egg whites until they are light and fluffy.
Combine the brown rice flour, oats, potato starch, tapioca starch, sugar, baking powder, and salt in a bowl. Stir to incorporate evenly.
Whisk together the milk/cider, egg yolks, butter, maple syrup, and vanilla.
Pour the wet ingredients into the dry and mix until well combined.
Fold in the egg whites until just incorporated.
Pour about 1/3 cup of the mixture into the waffle iron and cook. I set mine on a 4 out of 5 for a crisper waffle and cooked them for 3- 3 1/2 minutes. Remove and place on a baking rack in a 200 degree oven to keep warm.
Enjoy! Break the extras into sections to freeze. These reheat beautifully using the defrost setting of the toaster.