Yesterday I whipped up some pretty epic Cardamom Chia Coconut Pancakes, and yes, I will be sharing that recipe once I perfect it but the Maple Blueberries Recipe NEEDS to be shared now. Something this tasty must be shared with the people!
I live for blueberries, they are my favourite Berry and I use them in both savoury and sweet applications- they're show versatile because they aren't super sweet. And that's not even touching on the fact that they are an antioxidant powerhouse- hello, great skin, hair , nails and abundant energy!
Nevertheless, in today's recipe they are sweet and when added to hot maple, which lightly breaks down the blueberries and infuses the maple syrup, MAGIC is the result.
Whether for use on porridge, a smoothie bowl or to adorn hot and fresh pancakes, Maple Blueberries are a MUST on any weekend breakfast table!
- 1 cup fresh or frozen blueberries
- 1/2 cup maple syrup (the best quality you can get)
- 1 tsp cinnamon
- 1.5 tsp vanilla
- 1 tsp coconut oil
In a small sauce pot heat the oil on medium high heat, add the blueberries, cinnamon and vanilla and cook down for 5 minutes, stirring consistently. Add the maple syrup and bring to a simmer. Remove from heat and allow to steep and cool for 5 minutes.
Serve over porridge, smoothie bowls or hot pancakes.