One of my favorite things to eat is pancakes but the syrup is sometimes too sweet for me. If you want to reduce the sugar on your pancakes try our Blueberry Compote.
I guarantee the kids will love it and its so much healthier for them. My family really loves my Blueberry Compote, they request it over syrup.
This recipe is very easy and fast to make. I usually start my Blueberry Compote first then make my pancakes and everything is ready at the same time.
I use frozen blueberries in this recipe. I always have frozen blueberries in the freezer for smoothies, ice cream or to top pancakes. Our favorite blueberries are the wild blueberries from Coscto.
How easy is it?
Preheat a saucepan over medium heat. Add all ingredients and stir until heated. Continue stirring and mashing the blueberries while they cook. A potato masher would work fabulously! Once it’s all heated you can top your pancakes or you can put the Blueberry Compote in a blender and blend until its smooth. This is a great way to please fussy eaters who don’t like chunks.
You can store any leftovers in the fridge for one week.
Blueberry CompoteCourse: Breakfast
1 cup frozen blueberries
2 tbsp coconut oil
1 tsp cinnamon
1/2 tsp vanilla extract
Optional: 1-2 tablespoons maple syrup or a packet of stevia
- Add all ingredients to a sauce pan and heat on medium heat, stir to combine.
- Continue stirring and mashing the blueberries as you cook your pancakes.
- Once cooked you can either eat as is or you can put it in a blender and thin it out so there aren’t any chunks. I like it both ways. When using your blender be careful because this is hot!
If you enjoyed this recipe check out some of our other great breakfast recipes!
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