Sift the flours, baking powder, salt, cinnamon and cardamom together in a medium bowl.
Whisk together the milk, egg yolk, melted coconut oil, maple syrup and vanilla extract in a small bowl.
Beat the egg whites using a hand-held mixer until stiff in a separate small bowl.
Pour the wet ingredients into the flour mixture and whisk until smooth and well combined.
Fold in the egg whites until just incorporated.
Pour batter into waffle maker and cook until crispy.**
Transfer to a cooling rack and repeat with remaining batter.
Vanilla Cranberry Compote:
Combine all the ingredients in a small sauce pot over medium heat.
Bring to a boil then reduce heat to low and cook for 7-10 minutes, smashing cranberries with a spatula or the back of a wooden spoon as they cook to create a jam like consistency.
Remove from heat and let cool.
Compote can be made in advance and kept in a storage container in the refrigerator.
Notes
*You can substitute a gluten-free baking blend or all-purpose flour for the paleo baking flour.**This will vary for each waffle maker but I like to cook mine on the highest setting and tend to leave it on for 1-2 minutes after the waffle maker beeps for an even crispier waffle.