Waffle Batter:

1. Make vegan buttermilk by mixing almond milk, vanilla extract and ACV in a small bowl and set aside.
2. Sift flower into a large bowl. Add baking powder and salt.
3. Add maple syrup, 1 tbsp melted butter and buttermilk into the large bowl with the flour. Use a spatula to combine all ingredients — do not overmix, lumps are ok.
4. Preheat waffle maker. Use the other tbsp of butter to lightly grease both sides of the waffle maker with a brush. This amount of butter should work for all waffles.
5. Measure out about 1/3-1/2 cup of batter and pour into bottom half of waffle maker. Add stuffing and then add another 1/3-1/2 cup batter on top. Close and let cook.
6. Cook for about 5 minutes on each side until golden brown on both sides!

Sausage Egg & Cheese:

1. Turn pan on medium heat and cook frozen vegan sausages until cooked through. Add 1 tbsp maple syrup a few minutes before turning off the heat.
2. Cook vegan egg and add cheese on top to get it melty.
3. Add vegan sausage, egg and cheese to waffle iron.

Strawberries & Cream:

1. Slice strawberries and set aside.
2. Whisk coconut milk, sugar, cornstarch and vanilla in a small bowl.
3. Turn a pan on low-medium heat and add mixture. Simmer for 5 minutes while continuously stirring. Set aside.
4. Add strawberries to waffle iron but do not add custard until after waffle is cooked.
5. Slice stuffed waffle in half and use a cooking syringe to insert custard inside waffle.