Blueberry Pancakes with Peachie-Maple Topping

Serves 4 (3 pancakes each)

1,600 mg of Omega-3s per Serving

Nutrition Facts

Topping

  • 1 peach, peeled and sliced (or 2/3 cup thawed frozen peaches)
  • ½ cup of maple syrup
  • 1 tsp. of cinnamon
  • 1 tsp. of vanilla extract
  • 1 Tbsp. plus 1 teaspoon of Carlson The Very Finest Fish Oil, just peachie (adults or kids)

Pancakes

  • 2 cups of old-fashioned rolled oats (not instant or steel cut oats)
  • 1 Tbsp. of baking powder
  • ½ tsp. of salt
  • 1 cup of milk
  • 2 eggs
  • 2 tsp. of vanilla
  • 2 Tbsp. of maple syrup
  • 3 Tbsp. of melted butter
  • 3/4 cup of blueberries
  1. Place topping ingredients in blender; blend until smooth.
  2. Transfer topping to a pitcher or bowl. Reserve at room temperature.
  3. Place pancake ingredients (except blueberries) in blender; blend until smooth. Pour batter into a medium bowl, and let rest 5 minutes.  
  4. Place griddle over medium heat. Grease with a little butter or nonstick cooking spray.
  5. Using ¼ cup of batter per pancake, pour batter onto griddle. Add 4 or 5 blueberries to each pancake.
  6. Cook pancakes for 2 to 3 minutes or until the batter begins to bubble, then gently flip them and cook for another 2 minutes.
  7. Spoon the topping over the pancakes. Sprinkle with extra blueberries, if desired.

Tips: Leftover Peachie Maple Topping? Spoon it over vanilla ice cream for a delicious dessert.

Recipe video

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