Almond milk soured with apple cider vinegar stands in for buttermilk here, whisked into a coconut oil batter lightened with aquafaba and crisped in a hot waffle iron.
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Heat waffle iron. In bowl, whisk together almond milk and vinegar. Set aside and let stand 15 minutes .
In medium bowl, whisk together to combine flour, soda and cream of tartar.
In separate bowl, whisk yolk with milk mixture and oil.
Beat egg white to stiff peak.
Add milk mixture to dry ingredients in thin, steady stream, while gently mixing with rubber spatula; be careful not to add liquid faster than it can be incorporated. Toward end of mixing, use folding motion to incorporate aqua faba.
Spread appropriate amount of batter onto waffle iron. Following manufacturer's instructions, cook waffle until golden brown, at least 5 minutes .
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