Preheat waffle iron to medium high. In a large bowl, whisk together brown rice flour, tapioca starch, salt, baking powder, and pumpkin pie spice.
In a separate bowl, whisk together vanilla, maple syrup, kefir, and egg until smooth. Whisk these ingredients into the dry, then whisk in the butter until completely combined and smooth.
Then add one third, or half (if you want really large waffles) of the batter to the waffle iron. As the batter sits it will get really thick - not pourable. It's totally okay (you can add a tablespoon of milk to thin it a bit if you'd like). Just spread it out on in the middle of the iron, like you would cake batter.
Seal, and let cook until just golden brown. (do not overcook) *I don't rely on the timer on my waffle, instead I open lid to look after a few minutes to see how they are coming along. Repeat two more times to makes additional waffles.
Then top with almond butter, jam, and maple syrup.