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1
Preheat oven to 200F.
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2
Lightly coat waffle iron with cooking spray and preheat.
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3
In large bowl, whisk together flour, poppy seeds, baking powder, baking soda and 1/4 tsp.
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4
salt.
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5
In medium bowl, whisk together soy milk, 1/3 cup granulated sugar, lemon zest, oil, vanilla and egg yolk.
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6
Add milk mixture to flour mixture, whisking just until combined.
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7
In small bowl, beat egg whites until soft peaks form.
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8
Gently fold into batter.
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9
Ladle 2/3 cup batter (or amount recommended by manufacturers directions for your waffle iron) into waffle iron.
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10
Close lid and cook until waffles are golden, about 3 to 4 minutes.
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11
Gently open lid and remove waffle with fork.
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12
Serve immediately or transfer to baking sheet and keep warm in oven.
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13
Repeat with remaining batter, lightly coating iron with cooking spray each time.
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14
While waffles cook, in medium saucepan, combine 11/2 cups blueberries, remaining 2 Tbs.
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15
granulated sugar, 2 Tbs.
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16
water and lemon juice.
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17
Bring to boil over medium heat and simmer until berries burst, about 7 minutes.
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18
Stir in remaining 11/2 cups blueberries and heat until warmed through, about 4 minutes.
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19
Top each serving of waffles with 1/4 cup blueberry sauce.
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20
Sprinkle with powdered sugar if desired.
