Pancakes with a Blueberry Peach Sauce

• Produce

  • 3/4 cup Blueberries, fresh or frozen
  • 1/2 cup Peaches, fresh or frozen

• Refrigerated

  • 1 tbsp Flax seed or 1 egg, ground

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1 tbsp Brown sugar
  • 1/2 tsp Cinnamon
  • 1 cup Flour
  • 1/2 tsp Salt
  • 2 tbsp Sugar

• Oils & Vinegars

  • 1 Cooking spray
  • 2 tbsp White vinegar

• Dairy

  • 2 tbsp Butter
  • 3/4 cup Milk. more

• Liquids

  • 1/4 cup Water

• Other

  • 1 Tbsp. Truvia baking blend (or sugar

Found on thatsquareplate.com

Description

Ingredients

• 3/4 c. milk + more
• 2 Tbsp. white vinegar
• 1 cup flour
• 1 Tbsp. Truvia baking blend (or sugar)
• 1 Tbsp. brown sugar
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 Tbsp. ground flax seed or 1 egg
• 2 Tbsp. melted butter
• Cooking spray
• 1/2 c. peaches, sliced (fresh or frozen)
• 3/4 c. blueberries (fresh or frozen)
• 1/4 c. water
• 2 Tbsp. sugar
• 1/2 tsp. cinnamon

Directions

• Combine milk and vinegar first in a large bowl or measuring cup. Mix flour, sugar, Truvia baking blend, baking soda, baking powder, salt, and flax seed. Whisk together. Whisk the melted butter in with the milk and egg mixture. Add dry ingredients to the wet ingredients, and add more milk to thin it all up into pancake consistency. Meanwhile, Add sauce ingredients to a small saucepan and bring to a boil. Reduce the heat to a simmer, and simmer for 10-15 minutes, stirring occasionally, until fruits are warmed through and sauce has reduced. Heat a large skillet or flattop to 350 degrees F or medium heat. Coat with cooking spray, and pour 1/4 size portions for small pancakes. Cook until you see bubbles on the surface and flip. Serve with sauce over (and or/under) pancakes.