These waffles turned out to be exceptional and I'm not even a waffle person. I used our White Spelt flour but I am betting you could use our Whole Grain Spelt flour without even having to modify the recipe much. 

Full disclosure: I only have a mini waffle iron (to be completely honest I am not even sure where/when/how I acquired that even!) so I actually cut this recipe in half and it made 5 fist sized mini waffles that were fluffy, browned well and didn't really stick to my waffle iron. 

I sprayed my iron with Coconut Oil Pan Spray for the first two and then forgot on the third one and it didn't stick at all so I didn't spray for the final two and they came out of the waffle iron just fine! (Don't mind that spillage on the bottom there. I got a little too excited and heavy handed with my pouring. Oops!)

Ingredients: 
2 Cups Unbleached White Spelt Flour
1 TBSP Baking Powder 
Pinch of Salt 
1+1/2 Cup Almond Milk
1/4 Cup Melted Coconut Oil
2 TBSP Agave (or preferred sweetener)

Directions: 
Preheat waffle iron 
Combine flour, baking powder and salt in large mixing bowl. Then add milk, oil and sweetener stirring just until combined. 
When waffle iron is heated, lightly grease it with any oil of your choosing. 
Scoop/Pour batter into the waffle maker and let cook for 1 to 2 minutes or until center is thoroughly cooked. 

This recipe would make 10 fist sized waffles so probably about 5 normal, large waffles. 

Cheers to another awesome Spelt centered breakfast! 

-Nicole