In a large mixing bowl, combine the sourdough discard, gluten-free flour, coconut milk, and beaten eggs. Mix well until the batter is smooth and free of lumps.
Stir in the melted coconut oil and honey. If using ground cinnamon, add it at this stage. Mix until everything is well incorporated.
In a separate bowl, whisk together the baking soda, sea salt, and any remaining flour. Gradually add this mixture to the wet ingredients, gently folding until just combined. Be careful not to overmix; a few lumps are perfectly fine!
Fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
Turn on your waffle maker and let it preheat according to the manufacturer's instructions.
Once preheated, pour an appropriate amount of batter onto the waffle maker (usually about 1/2 to 3/4 cup, depending on your machine). Close the lid and cook according to your waffle maker's instructions, typically for about 4-5 minutes, or until golden brown.
Carefully remove the waffles and serve them warm with your favorite toppings.
