Directions:

1. Stir together the cornstarch with the 2 tablespoons of water in a cup until smooth. Melt 1 tablespoon of the butter in a small saucepan over medium-high heat. Add the sugar and blueberries and cook, stirring, until bubbling, about 1 minute. Stir in the cornstarch mixture and cook, stirring, until slightly thickened and bubbling, about 1 minute longer.
2. Spray a waffle iron with nonstick cooking spray and preheat as the manufacturer directs.
3. Meanwhile, in a medium mixing bowl, whisk together the gluten flour, whole-wheat flour, soy powder, cornmeal, baking soda and salt. In a separate medium mixing bowl, combine the buttermilk, 1/2 cup of the water and the egg yolks. Melt 2 tablespoons butter and whisk into the buttermilk mixture.
4. In a medium mixing bowl with an electric mixer on medium-high speed, or with a whisk, beat the egg whites until soft peaks form. Stir the buttermilk mixture into the flour mixture until just blended, then fold in the beaten whites until just mixed.
5. When the waffle iron is ready, spread a generous ladleful of the batter into the center and spread to within 1 inch of the edges. Close the lid and bake until brown and crisp, about 5 minutes. Repeat with the remaining batter, reheating the waffle iron between each batch. Serve the waffles with the sauce.

Recipe courtesy of Kinetix

Information per serving:
K-Count: 5
Calories: 456
Carbs: 46.4g
Proteins: 38.4g
Fats: 13.4g

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