Blueberry Pancakes with Peachie-Maple Topping

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.