This Blueberry Pancake Syrup contains no processed sugar at all! It’s ready for your waffles or pancakes in 15 minutes or less.
I have nothing against pure maple syrup. I absolutely adore it. But every now and again, a girl has to change things up a bit, yeah? And since I also adore blueberries, I decided to make a blueberry syrup!
This recipe is pretty easy. You don’t even really need any special equipment. Read on!
Basically, you place most of the ingredients in a saucepan. While they heat, you smash the blueberries with a stiff whisk to encourage the berries to release their beautiful juice. (You do not need to pulverize them into submission.) Strain through a fine sieve, thicken, and badda-bing-badda-boom. SYRUP!
Wait. You don’t have pancakes???
Then please get thy bootie over to Eat G.A.N.G.S.T.E.R. for their pancake/waffle mix! It’s entirely AIP/Paleo! I’ve worked with this company for several years now, even doing photography for their packaging. From the first cookie mix that I tried, I was smitten. How could they make AIP baking in a mix???
Only they know their magic ways. But we can enjoy the fruits of their labor. If you want to check them out click right here, then use code WENDISAIPKITCHEN for 10% off your order. You’re welcome. 😁
Want more blueberry recipes?
Yep, I’ve got a few. Try these:
I hope you love this syrup as much as I do, and that it will become part of your weekend fun!
As always, I’m wishing you great love, and deep healing.
💗,
Wendi
Blueberry Pancake Syrup
Course: BreakfastCuisine: AIP, PaleoDifficulty: Easy1+
cups5
minutes10
minutesThis Blueberry Pancake Syrup contains no processed sugar at all! It’s ready for your waffles or pancakes in 15 minutes or less.
Ingredients
3 cups 3 frozen blueberries
1/4 cup 1/4 water
3 TBSP 3 honey
1/4 tsp 1/4 sea salt
2 TBSP 2 fresh lemon juice
1 tsp 1 arrowroot starch
Directions
- Combine blueberries, water, honey and salt in a saucepan over medium high heat. As the berries cook, mash them with a stiff whisk to encourage the berries to release their liquid. (They do not need to be pulverized.)
- Once the liquid is dark blue and the berries have released their goodness (after 7-10 minutes), strain the contents of the saucepan through a fine sieve. Press the fruit gently to extract more juice. Place the strained liquid back in the saucepan over medium high heat.
- Place lemon juice and arrowroot in a container with a tight-fitting lid. Add immediately to the saucepan. Stir until it thickens. Pour syrup into a container. Store in refrigerator. Syrup will thicken a little more when cold.
We are a participant in the Amazon.com Services LLC Associates program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Wow! Perfect timing! I added the pancake mix to my last order and last night I was remembering I had it and planning to make pancakes for breakfast this morning. My husband loves blueberry syrup so I’ll be making that first thing! Thank you!!
Oh YAY! You’re welcome! 😀
Wendi, I absolutely love blueberry syrup, but didn’t have a recipe for it. Now I do and plan on making it this weekend.
How long will it last in the fridge?
Thank you so very much.