Recipes Pancake

Blueberry and Raspberry Pancake Topping

featured-image

Ingredients

  • 1 ½ cups frozen raspberries

  • 1 cup frozen blueberries

  • ½ cup white sugar

  • ¼ cup water

Directions

  1. Combine the raspberries, blueberries, sugar, and water in a small saucepan; bring to a boil and cook at a boil for 5 minutes, scraping the bottom as needed to keep from burning. Reduce heat to low and simmer until thick, about 10 minutes. Serve warm.

Related Recipes

post-thumbnail

Oatmeal Chocolate Chip Pancakes

A tasty egg and dairy free pancake recipe! Top with organic maple syrup or ghee, or serve with warm applesauce. You can also omit the chocolate chips and add 1/4 cup hydrated raisins, 1/8 cup applesauce and cinnamon to taste. Read More
post-thumbnail

Quick Oatmeal Pancakes

My husband used to not like pancakes and absolutely hate pancake syrup until I had him try the oatmeal pancake with mango or blueberry sauce. Now he regularly asks me to make some for breakfast. Serve warm with your favorite syrup or sauce. Read More
post-thumbnail

Barley Oat Pancakes

Makes a healthy, low-fat pancake, packed with fiber and flavor! I usually make them in advance, freeze, then toast later for a quick breakfast or snack. Serve with warm maple syrup or honey and fresh fruit. Read More