Here's what I did (sorry it's not too scientific):

1. separate 4 eggs (yes, 4. I know it's a lot!)
2. set yolks aside
3. whip whites to stiff peaks, set aside
4. melt 4 TBSP "buttery stick" or similar
5. slowly whip melted "butter" into yolks
6. mix in 1 cup soy milk (or whatever)
7. add 1/2 tsp xanthan gum
8. add 1/4 tsp salt
9. add 2 TBSP sugar
10. add 1 1/2 tsp baking powder
11. add 1/2 tsp vanilla extract
12. in a dry 1/2 cup measure, fill about a third of it with potato starch
13. full the remaining space in the 1/2 cup measure with gluten-free flour mix
14. mix well
15. carefully fold egg whites into the batter

Use your waffle iron's instructions. I get four round waffles. They're really fluffy (read: eggy) but I like them that way. I prefer waffles to scrambled eggs.

We used Aunt Jemima syrup.

Sounds wonderful. I used to make them with egg whites that you fluffed up and added the other stuff to. They were so light they almost floted. I will enjoy being able to eat a good waffle again.
Thanks,
Yellow Rose

Thanks for the recipe. The waffles I made were "yucky."

Other than the fluffiness, is there any reason to separate the eggs?

I've used the Pamela's brand pancake mix using the batter as described for pancakes and as described for waffles (eggs whites whipped separately), cooking both times in a waffle iron. While I liked the waffle directions better, I wasn't convinced that they were enough better to justify the extra effort.

The whipped egg whites provide more leavening action. *I* can tell the difference but I also might be extra picky.

Back in my wheat-OK days I skipped the egg white step when I was in a hurry. And it always made the waffle feel "flat." Kind of like the difference between a fresh can of soda and one you put in the fridge to save for later.