I used rice milk soured w/ apple cider vinegar, gluten free oats, and brown rice with olive oil, vanilla flavoring and ground flax seed. (See link, above, for the complete recipe.) They were light and tasty, quite a bit darker than "regular" waffles, and we use warm pure maple syrup on them. They stuck to my new waffle iron, oddly, and I managed to salvage part of one for a photograph. (Maybe they needed more oil?)
I'm waiting for Sue Gregg's Whole Foods Cookbook to arrive as part of TOS Homeschool Crew Review.