Ingredients

  • ¾ cup just-add-water pancake mix
  • ⅔ cup water
  • 1 pint fresh blueberries
  • Vegetable oil
  • ½ cup agave
  • ½ cup or 1 container Forager Project® Blueberry Cashewmilk Yogurt

Prep

To make pancakes, stir together pancake mix with ⅔ cup water, ½ cup of fresh blueberries, and 2 tablespoons of Forager Project Blueberry Cashewmilk Yogurt® until there are no lumps.

Heat a griddle or nonstick skillet over medium heat and brush with oil. Working in batches, scoop ¼ cupfuls of batter onto the heated skillet. Cook pancakes until bottoms are golden brown and bubbles begin to form, about 3 minutes. Flip and continue to cook until cooked through, about 2 minutes longer.

To make blueberry agave syrup, heat 1/2 cup agave with 1/2 cup of blueberries over medium-high heat. Stir occasionally, using the back of your spoon to crush the berries, until you are left with a thickened purple syrup. Strain seeds and skins if desired.

Stack pancakes on plates and drizzle with remaining Forager Project® Blueberry Cashewmilk Yogurt, blueberry agave syrup, and more fresh blueberries.

You wouldn't know this wasn't dairy!

Michele L. Seattle, WA

It is fantastic using it in recipes!

Judy H. Marblehead, MA

Truly exceptional.

@sorrow_beauty

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