Warm the milk in a pot until it reaches between 105-115 degrees F. This happens pretty quickly, so keep an eye on it.
Add the yeast to the milk and allow to stand until it has a small amount of foam on top. It won't foam a lot because there is no sugar to feed the yeast. But there will be a small, thin layer as the yeast dissolves.
Combine everything together in a medium mixing bowl and whisk until you have no lumps left.
Let the batter rest for about 20 minutes. (I used this time to start heating the waffle iron and slicing fruit for toppings, setting the table, etc...)
When your batter has rested and your waffle iron is hot, pour the batter in and cook as usual. The waffles are done when they are crispy.
Top with fruit or whatever toppings you prefer and enjoy!
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.