Make the Waffles: Whisk together the all purpose flour, baking powder, salt, cinnamon, and cane sugar in a large bowl.

Whisk together the unsweetened plant milk with the apple cider vinegar, flaxseed and melted butter or vegetable oil in a separate smaller bowl. Then, set aside for about 5 minutes.

Combine the wet mixture with the dry and mix until just combined. Do not over mix, a few lumps is fine.

Heat up and grease your waffle iron. Add a heaping ¼ cup of batter to the Dash mini waffle maker. Cook until the steam stops. I typically ignore the light on the waffle maker and go by looking at the steam but you know your waffle maker best. You'll know the waffles are done when they are lightly golden brown and crisp. This recipe makes 8 waffles in the Dash mini waffle maker. When each waffle is done, place it on a wire rack so they don't become soggy. Continue until all 8 have been made.

Make the Vegan Crispy Chicken: Lightly cook the gardein scallopini on a pan until no longer frozen. Remove from pan and let cook slightly.

Whisk together unsweetened plant milk and apple cider vinegar in a swallow bowl. In a separate bowl, stir together the flour, breadcrumbs, salt, black pepper, garlic, onion, paprika, and cayenne pepper together.

Heat a pan on medium-high heat and fill with just enough oil to cover the base of the pan.

Dip the vegan chicken patties in to the flour mixture, then in to the wet mixture, then back in to the flour mixture. Carefully transfer to the hot oil and fry for about 2-3 minutes each side or until it's golden brown and crisp. Transfer to a wire rack.

Make the Hot Maple Butter: Make the hot maple butter spread by whisking together room temperature vegan butter, maple syrup, and cayenne pepper. Set aside.

I served my Chicken & Waffles by cutting the vegan chicken in half longways and drizzled my stack with extra maple syrup and a nice spread of the hot maple butter. Enjoy!