Blueberry syrup

I wanted to try out these gluten free pancakes I had seen on a blog the other day but I didn't want to ruin them with a super sweet and unhealthy maple syrup. I found a recipe for a blueberry sauce in Elana Amsterdams The Gluten-Free Almond Flour Cookbook. Her recipe although good was a little too bitter and runny so I changed it a bit to fit my fancy.

Wonderful pancakes. I will have to share this recipe also sometime. 

 Blueberry syrup over my breakfast oatmeal.

For my version of blueberry syrup:

1 cup blueberries, frozen or fresh

Pinch of nutmeg

Cornstarch slurry (1:1 ratio of cornstarch and water)

1/4 cup water 

1-2 tsp agave nectar

 Heat blueberries and nutmeg in saucepan till soft. Add water and slurry.

 Cook 1 minute or so. Add nectar. 

Use immediately or let cool. 

Keeps in fridge for about 3 days.