In a large bowl combine the oat flour, baking powder, salt, and poppy seeds with a whisk. In a separate large bowl combine the coconut milk, oil, eggs, maple syrup, vanilla extract , and zest- whisk well to combine.
Pour the wet ingredients into the dry ingredients and stir until combined. The batter will be slightly lumpy. Set the batter aside to rest for 10 minutes.
Preheat your waffle iron according to the manufacturers specifications. (For my Belgian waffle maker set it to medium-high heat. ) Pour the batter onto the preheated waffle iron (approximately ½-3/4 cup batter per waffle) and cook until crisp and golden brown.
Place cooked waffles onto a baking sheet lined with parchment paper. Repeat with the remaining batter. Be careful not to stack them or they will loose their crispness. If you are cooking a big batch you may want to store the cooked waffles in a 200°F oven.
Drizzle each one with warm Meyer lemon maple syrup before serving.
To make Meyer lemon maple syrup:
Heat the syrup and Meyer lemon juice in a small saucepan over medium low heat until warmed through and completely combined.
