1. In large bowl, whisk together coconut flour, baking soda, baking powder and salt; set aside. Whisk eggs vigorously for 2 to 3 minutes or until frothy and pale in color. Whisk in coconut milk, coconut oil and maple syrup; stir into coconut flour mixture until well combined. Let stand for about 5 minutes or until batter is thickened.
2. Preheat CRUX Double Rotating Belgian Waffle Maker. Ladle 1/2 cup batter into each waffle iron to cover about two-thirds of the grid surface; close lid after each addition. Cook for 3 to 5 minutes or until steam stops emerging from waffle irons, and waffles are golden brown and crisp. Repeat with remaining batter.