Preheat oven to 200 degrees to keep prepared waffles warm until serving, if desired.
Stir together almond milk and apple cider vinegar. Set aside.
Prepare flax eggs and set aside.
In a large bowl combine rye flour, wheat flour, baking powder, cinnamon, and salt. Whisk to thoroughly combine. Set aside.
Add coconut sugar, coconut oil, vanilla, and flax eggs to milk mixture and stir to combine.
Pour milk mixture into flour and stir gently just to combine.
Let batter rest while waffle maker is heating up at least 5 minutes.
Lightly coat waffle maker with cooking spray, if needed. Pour the required amount of batter needed according to your particular waffle maker.
Cook waffles for around 5-7 minutes. The length of cook time may vary based on your particular waffle maker. When the waffle maker is no longer steaming that usually means the waffles are cooked through.
Remove waffle and cool on a wire rack or pop in the oven to keep warm.
Continue the process until all batter has been used. The number of waffles you are able to make will depend on your waffle maker.
To freeze, cool on wire rack and transfer to a baking sheet. Place baking sheet in freezer until waffles are completely frozen. Transfer to a freezer safe zip top bag or container. To reheat pop waffles in the toaster or heat in oven at 350 degrees until heated through.