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.

Recipe courtesy of Saratoga Olive Oil

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