Cook this recipe
and give it a try!

Notch
Free to sign up
Arrow

Welcome to Lilly’s Table!

Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.

 

Learn more by hovering over each         or read more info on the Sign Up page.

Get more recipes like this one. Sign up today at www.Lillys-Table.com!

Lilly’s Table

 
 
Almond Pancakes
© Lillys-Table.com Photo of Blueberry Maple Syrup
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

10 mins

Time
Estimate
10 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Blueberry Maple Syrup

from Almond Pancakes with Maple Blueberries, the Week of June 10, 2012.
View the next recipe for this meal.

Give your typical pancake syrup an antioxidant rich topping. If you have huckleberries (I’m jealous!) or other wild berries, they will work just as well. Whatever you can find fresh is best, but frozen will work in a pinch.

Ingredients

  • 1 cup blueberries, fresh or frozen
  • ½ cup maple syrup
  • 2 tablespoons butter, salted, optional

Serving Size: 2 People

Share

 

Preparation Instructions

Combine the blueberries and maple syrup in a pot. Bring up to simmer over medium heat. As soon as the blueberries appear cooked and tender it is done.

Stir in a bit of butter if desired.