In a clean bowl, whisk milk and apple cider vinegar to make buttermilk. Let sit for three to five minutes.
Sift flours and baking powder into a medium mixing bowl.
In a separate bowl, combine buttermilk, vegan eggs, rice malt syrup, coconut oil, vanilla extract, orange zest and mix until combined. Stir into the dry mixture.
Brush preheated waffle iron with oil. Ladle in about 1/2 cup batter per waffle, close the lid and cook for about 4 minutes or until golden. Repeat with remaining batter; serve warm with your favourite toppings. Leftover waffles can be frozen and will keep well in the fridge overnight.
Cooking time is only a suggestion. If you find that waffles aren't cooking correctly, you may choose to cook the waffles as directed in the instructions that came with your waffle iron.