Blueberry Pancake Syrup
Blueberry Pancake Syrup was made with ease this weekend. It was so easy I had to share this recipe.
I woke up and decided to make coconut flour waffles for the kids and I. When I was finished I realized that we were out of our favorite maple syrup.
Time to dig in the freezer and find some frozen fruit. I found blueberries! My family knows I am the queen of improvising when we are missing an ingredient. Keep this in mind for pancakes and waffles, you can use any frozen fruit that might would have. Just simply sub-out the blueberries for peaches, mixed berries, strawberries, apples and so on.
Blueberry Syrup turned out AMAZING! And best part is how simple it was.
Blueberry Pancake/Waffle Syrup
- 1 1/2 cups Blueberries, fresh
- 1/4 cup Water
- 1 tso Maple flavoring, organic
- 1/4 cup Coconut sugar
- 1 T Ghee or coconut oil
- Sea salt to taste
Place all ingredients into a small stainless steel pot and bring to a boil
Turn burn to medium low and cook down until thickened
Strain through a mesh strainer and serve with pancakes ir waffles warm