Triple Blueberry Pancakes with Vegan Yogurt Drizzle Recipe
¾ cup just-add-water pancake mix
⅔ cup water
1 pint fresh blueberries
½ cup agave
½ cup or 1 container Forager Project Blueberry Cashewmilk Yogurt
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.