Special Blueberry Sauce

my Blueberry Sauce over Lexie's Saturday Pancakes

It's become tradition on birthdays around here to serve pancakes with my special Blueberry Sauce for breakfast. This week was my son's birthday, and pancakes are one of the few foods that are soft enough for him to eat without them being pureed first. So he LOVES pancakes and feels like such a big boy eating them! I decided to try the Saturday Pancakes from Lexie's Kitchen (my new favorite blog/recipe site, by the way!). It was one of those times where I didn't have some of the ingredients her recipe called for, so I substituted, and substituted some more...and they were STILL awesome!

(I'm hoping to try them again EXACTLY the way her recipe is written...I just need to buy some Bob's Red Mill gluten-free all-purpose flour or make my own AP flour based on Lexie's recipe. My only concern is that I've noticed lately that beans are hard for me to digest, and Bob's AP GF flour is partially comprised of two bean flours, so...we'll see how that goes. But it's worth a shot! I used a combination of GF oat flour and a little coconut flour as a substitute. It was a lovely flavor but I think I could get them even lighter and fluffier with a different flour - oat flour can be heavy.)

Anyway, this blueberry sauce is livened up with fresh orange juice and orange zest, a hint of cinnamon and a bit of agave to sweeten. That's it! Pretty simple but oh-so-delish. This is awesome on pancakes or waffles, but would also be amazing on ice cream or yogurt.

Special Blueberry Sauce

4 cups frozen blueberries*

1 tablespoon arrowroot starch

1 tsp. cinnamon

1 tsp. orange zest (lemon zest works too!)

Juice of one large orange (about ½ cup orange juice)

1-2 tablespoons agave nectar (can sweeten to taste, or use Stevia drops)

Combine ingredients in a saucepan and stir together. Heat blueberry mixture to boiling, stirring frequently. Reduce to simmer for about two minutes. (Simmer a little longer if you prefer a thicker sauce.)

Serve warm over pancakes or waffles…also delicious over yogurt, ice cream, or vegan cheesecake. Enjoy! J

*Note: This sauce works fine with fresh blueberries, but they do break down a lot faster and there aren’t many whole blueberries by the end. If you use fresh, follow the directions above but throw in another handful or two of blueberries at almost the very end, that way you’ll still have some whole berries in your sauce.