Preheat your waffle iron to its medium-high setting and preheat your oven to 200°F (95°C) with a wire rack set inside a baking sheet.

In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until aerated and uniform.

In a separate medium bowl, whisk the egg yolks, almond milk, vegetable oil, and vanilla extract until the mixture is emulsified.

In a clean, dry bowl using a hand mixer or stand mixer, beat the egg whites until stiff peaks form.

Make a well in the center of the dry ingredients and pour in the egg yolk mixture, stirring with a spatula until just combined; do not overmix.

Carefully fold the whipped egg whites into the batter using a gentle over-and-under motion until no large white streaks remain.

Lightly coat the waffle iron with non-dairy cooking spray and ladle approximately 1/2 to 3/4 cup of batter into the center.

Close the lid and cook for 3 to 5 minutes, or until the steam stops escaping and the waffle is golden brown and crisp.

Transfer the finished waffles directly onto the wire rack in the preheated oven to maintain crispness while cooking the remaining batter.

Serve immediately with dairy-free toppings.