Preheat oven to 350 degrees. Slice the oranges into thin slices as pictured, reserving the ends. Place the orange slices on a parchment paper-lined baking sheet and sprinkle with 1 TBS of cane sugar. Roast for 22-25 minutes.

While the oranges are roasting, make the waffles. Combine the dry ingredients in a large mixing bowl, and whisk. In another bowl, combine the wet ingredients and whisk together. Add the wet ingredients to the dry ingredients and whisk together until combined. There will be some small lumps but the batter will be mostly smooth. Add a little orange zest from the ends of the oranges that were reserved earlier. Stir to combine.

Preheat your waffle maker. Let the waffle batter sit while the waffle iron is heating up. Once the waffle maker is heated (mine has a few settings and I usually opt for medium heat) spray with cooking spray and add some batter. This will depend on the size of your waffle maker, but I used about 1/2 cup of batter for each of my waffles (I've included a link to my waffle maker earlier in this post). Cook each waffle for 4-5 minutes, or until golden brown and slightly firm.

To make the honey mascarpone, simply add the honey and vanilla to the room temperature mascarpone and stir until combined and light and fluffy.

Assemble your waffles - place a few slices of the oranges on each plate of waffles with a dollop of the mascarpone. Dust with powdered sugar and a little orange zest. Serve warm with maple syrup! Breakfast never looked so good!