Description
By using either fresh or frozen blueberries, you can whip up this gluten-free berry topping year round for pancakes, waffles, or even ice cream.
Ingredients
- 4 Tablespoons Butter (salted)
- ¼ cups Pure Maple Syrup Or Agave Nectar
- ½ teaspoons Cinnamon
- 2 cups Frozen (unthawed) Or Fresh (washed) Blueberries
Preparation
In a small saucepan over medium heat, melt the butter. Add maple syrup or agave and the cinnamon. Whisk to combine.
Add the blueberries and cook over low to medium heat. Once small bubbles form, cook, stirring occasionally, for about 5 minutes.
The mixture should be heated throughout and thicken slightly. As the syrup is cooking, lightly mash some of the blueberries to desired consistency. (A hand “potato masher” works well for this.)
Remove from heat and allow to cool briefly before serving.
Makes: 1 ¾ cups.
