In a large bowl, whisk together the dry ingredients and set aside.
Separate the eggs into two additional mixing bowls. To the bowl with the yolks, add the almondmilk, syrup and oil if using, and beat together until smooth. For the whites, beat on high with an electric mixer until they can hold stiff peaks.
Add the yolk-milk mixture to the dry ingredients and mix until just combined. Add the whites and gently fold until the batter is just combined again. Careful not to over mix as you don't want to deflate the egg whites.
Grease the waffle iron and drop 1/4 cup of batter into the center. Cook according to your waffle maker's instructions until golden brown and lightly crispy; typically about 2 - 3 minutes.
Transfer waffle to a wire rack and repeat with remaining batter.
When ready to serve, top with desired toppings (I used raspberries and maple syrup here) and enjoy!
How to store and reheat: Store waffles in an airtight container or wrap them well and refrigerate for up to 5 days. I recommend reheating them in a toaster, toaster oven, or in a 350ºF oven, but a microwave also works.How to freeze: Freeze almond flour waffles for up to 3 months wrapped tightly or stored in a freezer bag. To reheat waffles from frozen, warm them in the toaster or oven for a few minutes or heat them up in the microwave.