This Blueberry Pancake Syrup is made in less than 30 minutes. It's the perfect syrup recipe to use for pancakes, waffles, french toast, or even ice cream!
In a small bowl take ¼ cup of Detox Whole Plant Juice and tapioca flour and mix together well. This will help thicken the syrup when cooking. Set aside.
Grab a medium pot, pour in remaining ¾ cup of Detox Whole Plant Juice, blueberries, agave nectar, and lime juice. Bring to a boil.
When it reaches a boil, add juice and flour to the mixture pot. Reduce heat to a low simmer for 10 minutes. The mixture will start to bubble up and thicken up.
Remove pan from heat and let cool for 2 to 3 minutes before serving.
Serve over waffles, french toast, or pancakes. This syrup can be stored in your refrigerator for up to a week and frozen for up to 4 months.