Preheat your waffle maker according to the manufacturer's until it is fully heated.
In a small bowl, whisk together the quinoa flour, baking powder, and ground cinnamon to combine the dry evenly.
Add the shredded mozzarella, egg, and low-carb maple syrup to the bowl.
Stir with a fork or spatula until all are thoroughly mixed and a cohesive batter forms.
Lightly grease the waffle maker if necessary.
Pour half of the batter into the center of the waffle maker, spreading it slightly.
Close the lid and cook for 3-5 minutes, or until the chaffle is golden brown, crispy, and steam is no longer coming from the sides.
Carefully remove the chaffle and let it cool on a wire rack for a minute to firm up before serving.
Repeat with the remaining batter.
Do not overfill your waffle maker. A small amount of batter in the center will spread as it cooks. Overfilling can lead to a doughy center and a messy cleanup.
