Breakfast is said to be the most important meal of the day so let's not make it boring.
Whisk almond milk and vinegar in a large mixing bowl and allow it to sit for about 5 minutes. Meanwhile, sift together the sugar, flour, baking powder, and salt in a separate bowl. Now add the coconut cream and vanilla to the almond milk and stir until combined. Add dry ingredients and mix until just smooth. (If the batter seems too thick or too thin you can adjust it with a small amount of almond milk or flour). Last mix in the chocolate chips.
Heat a waffle iron and spray lightly with cooking spray if the non-stick surface isn't very good. Scoop the amount of batter recommended by the waffle iron you're using. Cook waffles to your desired level of crispiness. I love crispy waffles but you can definitely make them soft. Also, be sure not to open the iron too soon or you'll rip the waffle.
Serve with additional chocolate chips and whatever toppings you like!
If you have trouble finding coconut cream at your local grocery store it's completely fine to use full-fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate.
Depending on the size of waffle iron this recipe will make about 7 large waffles or 12 miniature ones like the ones in the photos. You can get the Mini Waffle Maker here.