In a large mixing bowl, whisk together the flour and baking powder. Then add the coconut milk, banana, and vanilla and mix until just combined, and no floury bits remain but don't overmix. A few lumps are perfectly fine.NOTE: If the batter appears too thick (it should be pourable similar to pancake batter), add the optional water and give everything another quick stir.
Cook the waffles according to the manufacturer's instructions, approx 5-6 minutes for each batch. Cook longer for crispier waffles, and less for softer waffles.
Use canned coconut milk, (full fat OR light) but do not sub for another plant milk. The fat content is needed for crispier waffles, especially since this recipe does not call for oil or butter.Weigh your flour for the best results. If you're scooping flour from a bag, you'll likely end up with too much, and you'll need more liquid to get the batter just right.If you don't have a kitchen scale, spoon the flour into your measuring cup and use a knife to scrape off the excess.Use a very ripe banana that is spotted brown for natural sweetness and the best flavour.Make sure your waffle iron is HOT before adding the waffle batter to it, to prevent sticking.Do not lift the lid too soon or your waffles may break. Wait at least the minimum number of minutes as set out by the manufacturer instructions before checking the level of doneness.Subsequent batches of waffles cook a little bit faster than the first batch so watch closely.