Add the oat flour, cornstarch, cocoa powder, baking powder and salt to a large bowl and whisk very well until thoroughly incorporated.

In a medium separate bowl, add the milk, syrup, vanilla and almond butter and whisk until smooth. Pour the liquids over the dry and whisk just until mixed and smooth. Don't over-mix it, as oat flour can get too thick if overly mixed. Add a tiny bit more milk if needed but be careful not to add too much, as the batter is on the thicker side. Now let the batter sit while you heat up your waffle machine. The batter will thicken some as it sits, that is normal. I used a 7 inch round waffle maker and got 4 of the large round waffles. Obviously, this will vary if your machine is smaller. If using the same size as my machine, once your machine beeps that it is ready and hot, spray with nonstick spray on the top and bottom plates. If you don't spray, they will stick. Even though it says "nonstick surface", mine stuck without spray. May also be because I don't use oil in the recipe. You will add a scant 2/3 cup of batter and quickly spread out the top with a spoon being careful not to spread it too close to the edge to prevent overflowing. Leave about a 1/2 inch space. With my machine, I used the setting 4 and it beeps when they are done. This creates a nice crispy waffle. I always let it go about 20 seconds after the beep and then remove. I get nice and crispy results. They seem soft right at first, but crisp up almost immediately once the air hits them. Yours may totally vary if you have a different machine.

Waffles are best eaten immediately, as they do soften if they are left out awhile. If I have leftovers, I just pop them into my toaster oven to bring back the yummy crispy texture!