Ever wonder if you can make pancake syrup without sugar? This clean eating blueberry sauce recipe proves that you can!
Let’s face it, it’s tough to eat pancakes or waffles without some sort of delicious syrup. I know, because Mini Chef is on a waffle kick right now and has to have them for breakfast, EVERY morning.
Now, I usually tend to indulge him with healthy foods, but even I can see that a big helping of pure maple syrup every morning for weeks on end may not be the healthiest way to go. So I started thinking about how I could create a syrup he would like that didn’t have quite so much sugar in it. And while I use the term “syrup” a bit lightly here, this is a delicious way to dress your pancakes or waffles and still get all that fiber from the berries!
Please note that I added optional sweetener options to the recipe below for those who want it. This can be made without any sweetener at all however. I did not add any when I made this. But for those who want something a little sweeter, I thought it would be good to give you and idea of how much to add. The choice is yours. You can add the sweetener after cooking and to taste if you so desire. The honey (or maple syrup) do not have to be part of the cooking process. Just be sure to blend it well if you add it after cooking.
Enjoy this over pancakes, waffles or even drizzle a little over your morning toast. This would be an excellent sauce over french toast as well.
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CLEAN EATING BLUEBERRY SAUCE RECIPE:
This delicious sauce is perfect over pancakes or waffles. It's thick, sweet and all natural. Please note that you do not need to use the sweetener. But if you do, it can be added during cooking or after to taste if needed.
- 2 1/2 cups frozen blueberries (no sugar added)
- 1 tsp. pure vanilla extract
- 1 cup water (to start, add more as needed, if needed)
- 1 tbsp. honey (or 2 tbsp. maple syrup and ONLY if your berries aren't sweet. This can be made without any added sweetener at all.)
Combine the water, frozen blueberries and vanilla extract in a small pot and cook over low heat until all the water is nearly cooked out.
Allow to cool.
Run the mixture through a blender, adding water until you get your desired consistency. (I added about 3 tablespoons)
Transfer to a container.
Store in refrigerator for up to two weeks.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible. The data is also for the entire batch. Exact yield will vary.