Best Whole Foods Breakfast: Blueberry Pancake Syrup

By Cornelia Carlson
July/August 2001
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Makes 11/3 cup
This blueberry syrup recipe is a tasty addition to any stack of pancakes.

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  • 11/4 cups fresh blueberries
  • 3/4 cup water
  • 2 tablespoons sugar
  1. Rinse the berries and simmer with water and sugar in a small saucepan until soft (about 5 minutes).
  2. Purée in a blender.

Nutritional contents per 1/3-cup serving: Calories 49; Total fat 0.2 g; Saturated fat trace; Cholesterol 0 mg; Sodium trace; Total carbohydrate 12 g; Protein trace.

Cornelia Carlson holds a doctorate in biochemistry and is an avid grower and user of herbs. She is the author of The Practically Meatless Gourmet (Berkley, 1996). She writes from her home in Tucson, Arizona.

Click here for the original article, Best Whole Foods Breakfast.


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