Tuesday, August 25, 2009
Today I thought I would share a very simple pancake syrup recipe that is full of blueberry lusciousness. This antioxidant-rich, blueish-purple syrup is great atop freshly made pancakes and also can be used as a Phase 2 Elimination Diet recipe!
My favorite way to use this syrup is to pour it over a stack of homemade, gluten-free buckwheat pancakes. Though lately I have found a few additional creative ways to use it. You see, it is blueberry season out here, and every year we pick at least 100 pounds of these sweet, juicy morsels. That means every year around this time our fridge is stocked with fresh blueberries and a jar of this syrup. Usually I don't measure, but since I wanted to share it with you, I painstakingly took the time to measure out all four ingredients. I know, I work hard don't I? :)
For a Phase 2 elimination diet-friendly breakfast, try pouring this syrup over a bowl of cooked short grain brown rice or quinoa and top with toasted pumpkin seeds and a sprinkling of cinnamon. Enjoy!
Either fresh or frozen blueberries work in this recipe. You can also mix it up a little and use blackberries, raspberries, or strawberries.....or a mix of all of them! Sometimes I use kudzu starch in place of the arrowroot which is very healing to the intestines. Use 1 tablespoon kudzu in place of the 2 tablespoons arrowroot. This syrup will solidify a little in the fridge and needs to be heated before using.
1 cup fresh or frozen blueberries
1 cup water
2 tablespoons maple syrup or agave nectar (I usually use grade B maple syrup)
2 tablespoons arrowroot powder
Place all ingredients into a blender and blend on high until smooth. Pour liquid into a small saucepan and heat over medium heat until little bubbles form, reduce heat just slightly and continue to cook while whisking until thickened and clear. It only takes about 3 to 5 minutes total cooking time! Just remember to keep whisking.
Other Breakfast recipes:
Whole Grain Waffles
Quinoa with Warm Cinnamon Apple Topping
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