photo credit: The Healthy Toast
Unfortunately for me, I don’t have time today to have a stack of pancakes for breakfast. In my opinion, you can’t go wrong with blueberries and lemon combo. Add some ricotta and you have a light and moist pancake with some extra protein to start your day.
Click here on The Healthy Toast for the recipes and directions.
If you prefer a blueberry sauce for your pancakes then here is my Blueberry Pancake Sauce Recipe
Classic Blueberry Sauce
Ingredients:
- 2 cups fresh or frozen blueberries
- ¼ cup water
- 1 cup orange juice
- ¾ cup white sugar
- 3 tablespoons cornstarch
- ¼ cup cold water
Instructions:
- In a saucepan over medium heat, combine the blueberries, ¼ cup water, orange juice, and sugar. Bring to a boil.
- In a small bowl, mix the cornstarch and ¼ cup cold water until smooth.
- Slowly stir the cornstarch mixture into the blueberries. Simmer until the sauce thickens, about 3-4 minutes.
- Remove from heat and serve warm over pancakes.
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