Separate the eggs into 2 small mixing bowls, being careful to not have any little bit of yolk in the egg whites. If there is anything else in the bowl with the whites, they will not whip fluffy properly. To the egg yolks, add the coconut milk, olive oil, maple syrup, and vanilla extract.
Blend the egg whites until fluffy, and then blend the egg yolk mixture until smooth.
Put the rest of the ingredients (the dry ingredients) into medium mixing bowl. Add the egg yolk mixture to the dry ingredients, and blend until combined.
Gently fold the fluffy, whipped egg whites into the blended batter until just combined – if you over fold/stir, the fluffy egg whites will deflate.
Spray your waffle iron with avocado oil spray, and cook according to your waffle iron’s directions. If you are using the “Dash” Mini Heart Waffle Iron as pictured above, I have found that about 2-3 tablespoons of the batter works perfectly. If you are using a waffle iron like my regularly used, ceramic waffle iron, you’ll use ½ cup of the batter.
We like to top our hot cocoa waffles with strawberries and a squirt of the canned coconut whip from Aldi or Trader Joe's. So Delicious brand has a great Coconut Whip as well! Or you can make your own by whipping coconut cream with maple syrup until fluffy! I also love drizzling melted coconut butter on waffles and pancakes, and think that would be a great "frosting" look-alike option! If you have babies and toddlers at home, I would definitely train their palate for coconut butter over syrup - this is how my girls still eat them!