Triple Blueberry Pancakes with Vegan Yogurt Drizzle

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.

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