In a large mixing bowl, dissolve the yeast in the warm water; let stand 5 minutes.
Stir in the all-purpose flour, whole-wheat pastry flour, and salt.
Stir in 1 cup of the almond milk (or whatever milk you are using) until combined.
Cover the bowl tightly with plastic wrap and let stand overnight at room temperature. If you prefer to cover and leave in refrigerator, that is fine too.
The next morning, combine the oil, vanilla, sugar, baking soda, baking powder and 1/2 cup almond milk in a small bowl. Stir into the waffle batter. Mix thoroughly, breaking up clumps. If you find your batter is too thick, add a little bit more of milk until you like the consistency.
(Optional Step): At this point, I like to make a quick strawberry sauce and let the batter sit a few more minutes. I take about 1 cup of strawberries rinsed well and sliced thin and place them in a medium sauté pan. I turn on the temperature to medium heat and I add about 1 tablespoon of sugar to the berries. I cook them until they are soft (about 5-7 minutes) and serve them with the waffles.
Depending on the size of your waffle iron, pour about 1/3 to 1/2 cup batter onto the hot iron (use a light hand at first and check your progress — this waffle batter expands rather impressively. Bake until golden and crisp.