• Preheat waffle iron. 
• Separate your eggs into separate bowls.
• First, beat egg white whites until stiff and set aside.
  2 egg whites
• In a separate bowl add one tablespoon lemon juice to coconut milk and set aside.
  1 cup of coconut milk, 1 tbsp freshly squeezed lemon juice
• Combine almond flour, cassava flour, poppy seeds, baking soda, baking powder, lemon zest, while stirring until thoroughly combined.
  1/2 cup almond flour, 1/2 cup cassava flour, 1 tbsp poppy seeds, 1 1/2 tsp baking soda, 1 tsp baking powder, 1 lemon zest of
• Finally, beat the egg yolks, coconut nectar, maple syrup, the remaining lemon juice, and coconut milk together with a mixer.
  2 egg yolks, 2 tbsp coconut nectar, 1/8 cup maple syrup, 1/3 cup fresh squeezed lemon juice
• Additionally, add half of the almond flour mixture to the egg mixture until combined. 
• Add in the remaining flour mixture until thoroughly combined.
• Next, fold in the egg whites into the egg mixture.
• Fold from the bottom up. 
• Continue to fold in the egg whites until they are incorporated.
• Lastly, add a small amount of batter waffle maker approximately 1/4 cup. 
• Add about 1/4 cup of batter and cook your waffles one at a time until cooked through and crispy. Approximately 1-2 minutes of cook time.
• Approximately 1-2 minutes of cook time.

Serve with Spring Lemon Curd Syrup