Blueberry Pancakes with Balsamic Syrup

Ingredients:

• 1 cup J. Olive Co. Blueberry Balsamic


• 3 Tbsp honey


• 1 tsp vanilla extract


• ½ tsp cinnamon


• 1/2 tsp cocoa powder


• 1 egg


• 1 ½ cup flour


• 1 cup milk


• 4 oz applesauce


• 3 Tbsp honey


• 1 tsp vanilla extract


• ¼ tsp cinnamon


• 2 cup blueberries, fresh or frozen


• J. Olive Co. Butter Olive OIl

Directions:

1. In a sauce pan, whisk together the first 5 ingredients & heat over a low heat stirring frequently. Reduce by 50%, (about 10 minutes). Remove from heat & let sit while you make pancakes. Syrup will thicken considerably as it cools.


2. Using a whisk, mix together egg, flour milk, applesauce, vanilla extract, baking powder, salt, honey & cinnamon until blended. Fold in blueberries.


3. Heat a griddle pan to medium heat & coat with butter infused olive oil.


4. Using a ladle, pour batter onto griddle leaving space between cakes. (Pancakes can be made as minis for kids or larger for adults.)


5. Continue until all batter is used. Serve pancakes warm & drizzle with blueberry balsamic syrup.