In a large bowl, combine the oat milk and apple cider vinegar. Set aside.

In a medium bowl, measure out the gluten-free flour, oat flour, starch, cinnamon, and baking powder. Whisk to combine. (See NOTE)

Add the sugar, oil, and vanilla to the milk mixture and whisk to combine.

Add the dry ingredients to the milk mixture and whisk until smooth and combined with minimal lumps.

Let rest for 10-15 minutes. The batter will be almost as thick as a quick bread batter.

While the batter is resting, preheat your waffle iron so it’s nice and hot.

Lightly spray your waffle iron with a bit of oil and add ¼-½ cup of batter to the waffle iron for each waffle.

Let the waffles cook for a minute or two longer than the waffle indicator says. (See NOTE)

Place the cooked waffles on a cooling rack in a warm oven to keep them warm and crisp while you use up the batter. You should get between 6-8 waffles, depending on the type and size of your waffle iron.

Enjoy waffles warm with syrup, jam, yogurt, fresh fruit compote, powdered sugar, or anything else your heart desires.

Let leftovers cool completely before storing them in a plastic zipper bag in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat them in the toaster.