In alarge bowlmix the cornmeal, whole wheat pastry flour, cornstarch, sugar, salt, baking soda, and baking powder.
In a medium bowl, melt the butter and then stir in the almond milk, lightly beaten egg and apple cider vinegar.
Whisk the wet ingredients into the dry ingredients and stir until just moistened, do not over mix!
Let the batter sit for 20-30 minutes before cooking the waffles. This will ensure that your waffles are extra light and crispy!
While the waffles sit, it's time to caramelize those onions:
Melt 1 Tbsp butter in a large panover medium heat.
Stir in the thinly sliced onions, mixing well to ensure that all the onions are evenly coated in the butter.
Stir the onions every 5 minutes or so until they are brown and caramelized, about 25-30 minutes.
Once you batter has rested, preheat your waffle maker. I set mine to the highest setting as I like my waffles nice and golden brown and crispy.
Drop about 1/2 cup of the batter into the middle of the hot waffle maker and cook until desired crispiness. Mine were perfect on the highest setting for about 1.5 cycles. Keep the waffles warm in an oven set to around 200 degrees.
While the waffles are cooking, dice up the apple and throw it into a large bowl.
Stir in the caramelized onions, maple syrup and cinnamon. Set aside until ready to serve.
Serve each waffle topped with the apple chutney and as much leftover pulled pork as your heart desires.