2/3 cup + 2 tbsp coconut flour
2 1/4 cup almond flour
1/4 cup + 2 tbsp tapioca flour (arrowroot probably works as well)
1 1/4 tsp salt
1 1/4 tsp baking soda
20 eggs (10 whites separated, beaten to stiff peaks with 1 tbsp coconut or maple sugar)
5 tsp vanilla
1 2/3 cup milk of choice (coconut, almond or pasture raised cow milks all work great)
In large bowl mix together the dry ingredients (flours, salt and baking soda). Add the 10 whole eggs and 10 egg yolks, vanilla and milk. Stir until smooth. Gently fold in half of the beaten egg whites. When fully incorporated, add remaining egg whites. Cook in your waffles iron according to the irons instructions. If you plan to freeze and toast you can cook until only lightly browned. If eating immediately, cook until golden brown. Serve and enjoy or freeze and enjoy another morning.
*when freezing the waffles, lay them on a parchment lined cookie sheet until partially frozen. Then place in storage container or bag. This will prevent the waffles from sticking together.