1 cup blueberries (frozen wild blueberries are great)
¼ cup water
2 tsp corn, tapioca or potato starch in 1 tbsp water to dissolve
1-3 tsp agave or maple syrup
Warm water and blueberries in a saucepan. Mix starch with water until smooth in a small bowl and add to blueberries. Continue to cook until sauce is thickened and starch is cooked through. Add in syrup to taste. Serve over pancakes. Makes ¾ cup of sauce-for a larger family make double the recipe.
This recipe is part of a collection provided by nutrition expert Lianne-Philipson Webb for our Ask an Expert column.