Ingredients

• 1 1/4 cups plus 2 tablespoons all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup cornmeal
• 1/4 cup corn oil (vegetable or canola will do)
• 2 cups soy milk
• 1/4 cup soy yoghurt
• zest and juice form 2 lemons
• 1/4 cup sugar

• 1 1/2 tablespoons arowroot powder
• 1 pound frozen blueberries, partially thawed
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract

Method

Preheat waffle iron according to manufacturer's directions.

Sift together the flour, baking powder, baking soda, salt and cornmeal in a large mixing bowl. In a medium-size bowl, mix together the oil, soy milk, soy yoghurt, lemon juice and sugar until well combined. Create a well in the centre of the flour mixture and mix in the wet ingredients just until combined. Make your waffles according to the manufacturer's directions.

Blueberry Sauce:

In a small saucepan off the heat, toss the arrowroot with the blueberries until it is mostly dissolved. This takes about 5 minutes; mix occasionally.

Over medium heat, cook until moisture is released and blueberries warm. Add the maple syrup and vanilla; heat 5 more minutes, until the sauce thickens a bit.

Recipe from Vegan with a Vengeance - Isa Chandra Moskowitz