In a small bowl, combine 2 tablespoons ground flax or chia with 6 tablespoons water. Stir together and set aside to thicken.
In a large bowl, whisk together the buckwheat flour, quinoa flour, baking powder, cinnamon and salt.
In a large measuring cup or medium size bowl, combine almond milk, maple syrup, and vanilla extract.
Pour the liquid mixture into the large bowl with flour. Add the walnuts, carrots, and melted coconut oil. Stir together until a smooth batter forms.
Allow batter to rest as you preheat the waffle iron. Lightly grease the iron then fill with batter. Cook until your iron says the waffles are ready, or possibly a little longer so that the waffles are golden with crisp edges. Place cooked waffles on a cooling iron as you cook the rest of the batch.
Reheat in the toaster or oven for extra crispy edges. Serve warm with pure maple syrup and enjoy!