In a large bowl, add & whip the eggs, monk fruit, and the coconut oil together for about 1 minute.
Measure out the sorghum flour, sweet rice flour, psyllium husk powder, baking powder, and salt into a separate small bowl and mix together until well-combined. You could use a set of bowls or even a Vitamix or other high-powered blender for this entire recipe, though you'll still need some separate bowls.
Add your milk of choice into the egg mixture and blend until smooth.
Spoon by spoon, add your dry ingredients to the egg mixture until it's all well-combined.
Locate your waffle maker, clean it, and plug it in to preheat. Make sure you have some tolerated oil spray on hand for each batch, then spray both sides of your waffle machine. Wait 1 minute, then using a ladle, scoop roughly ⅓ Cup of the batter into each side on the bottom of your preheated & greased waffle machine.
Cook your waffles according to the directions of the waffle maker, or until they are golden brown (generally about 3-5 minutes depending on temperature and type). Top with butter or nut butter of choice, maple syrup, homemade jam, or your even candied nuts, and enjoy! Freeze leftovers with layers of wax paper between waffles, in an air-tight container.