Pancakes with Blueberry Sauce

Pancakes with Blueberry Sauce


Sunday morning breakfast is never better than with pancakes.  This version has a sweet blueberry sauce replacing the usual maple syrup.  Substitute raspberries or strawberries for blueberries if desired and sweeten to taste.

Blueberry Sauce

2 cups frozen wild blueberries

1/2 cup orange juice

1 tbsp maple syrup

1 tbsp cornstarch

1/8 cup hot water

Mix blueberries, juice and maple syrup and heat over high heat until blueberries begin to pop.  Dissolve cornstarch in hot water and mix until smooth.  Add to hot blueberry mixture stirring until the mixture is incorporated.  Heat until mixture reaches a consistency of syrup.  Remove from stove.  Serve warm over pancakes.

Pancakes with Blueberry Sauce



1 1/4 cups flour

1 1/2 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1 cup vanilla Greek Yoghurt

1 tbsp maple  syrup

1 egg beaten

1/8 cup canola oil

3/4 cup almond milk

Mix dry ingredients together.  Add to wet and stir just until mixed  Cook and serve with blueberry sauce.




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