Juice one blood orange and set the juice aside. Gently cut ¼-inch off the ends of each of the remaining blood oranges. Next, carefully cut the peel off following the curve of the orange. Slice the blood oranges into ¼-inch rounds. Set aside.

Whisk ½ cup powdered sugar with 2 tablespoons blood orange juice until completely smooth.

In the bowl of a stand mixer or with a hand mixer, beat the whipped cream on medium-high until the cream holds soft peaks. Add powdered sugar and vanilla and beat just to combine. Set aside.

In a medium bowl, sift together oat flour, sweet rice flour, tapioca starch, sugar, ground chamomile, baking powder, and salt. Set aside.

Whisk together the milk, egg yolks, melted butter, and vanilla extract in a small bowl. Set aside.

Using a stand mixer or an electric mixer, beat the egg whites on medium-high speed until stiff peaks form, about 2-3 minutes. Set aside.

Add the milk mixture to the dry ingredients and whisk until thoroughly combined. Gently fold the whipped egg whites into the batter until just combined, being careful not to over-mix.

If using an electric waffle iron, cook waffles according to manufacturer directions, lightly spraying the iron with canola oil. If using a stovetop waffle iron, be sure to heat up both sides for at least 3 minutes on medium heat. Lightly spray the top and the bottom of the waffle iron with canola oil. Pour ¾-1 cup of batter into the middle of the waffle iron and cook for 60-90 seconds. Flip the waffle iron and cook for another 60-90 seconds. Gently open the waffle iron to check the waffle and, if needed, continue cooking until both sides are crispy. (Every stove is slightly different, but mine is ready after 90 seconds on both sides). Transfer to a plate and repeat with remaining batter.

Serve each waffle drizzled with blood orange glaze, blood orange supremes, and a dollop of whipped cream.