This is a quick and easy recipe to wow those brunch guests!
It goes great with Gluten-Free Oat Pancakes or any pancake for that matter! Waffles too!
Blueberry Pancake and Waffle Sauce
- 4 cups frozen blueberries
- ½ cup sugar
- ¼ cup water
- 1 tbsp tapioca flour
- 1 tbsp lemon juice
- 1 tsp vanilla
- Combine all ingredients in a saucepan mixing well. Heat over medium high heat until they start to bubble and reduce heat to medium and cook about 10 – 15 minutes until it’s thick and saucy.
- Transfer to a serving bowl and let cool.
- Top pancakes or waffles.