Pour all of your pumpkin seeds, amaranth & buckwheat groats into a 64 oz mason jar (I put the one I use in the notes above) with your 1/4 cup of apple cider vinegar. Fill the jar with filtered water and place on top of fridge or somewhere warm (around 80/85 degrees).
Drain the water out of the jar and discard this water. Now get your 3 cups of filtered water. (this is a good time to turn on your waffle maker to heat up)
Blend all of the waffle batter with the soaked seeds, 3 cups filtered water, coconut oil, salt, spices and remained ingredients. I recommend taking 1/2 of the batch at a time and blend on high speed in blender or Vitamix for 3 minutes until fully liquid & blended. :)
Pour the batch into your pre-heated waffle maker and wait for the light to turn on that they are completed. They will make 4 rounds of 4 huge waffles or don't fill your whole waffle maker. Please note this will be different depending on the waffle maker you are using.
How to store:
Store in freezer in a zip-loc with parchment paper each layer ( so they don't stick together). They will last in your freezer for 2-3 months and your fridge a little over a week.
How to reheat:
Place in oven with broiler on for 5 minutes - or a toast oven would work great too.