Serves 6

For the Syrup
1 cup of blueberries
1/4 cup Maple Syrup
2 Tbsp water
1/2 tsp pure vanilla extract
For the Pancakes
1/2 cup cornmeal
1 cup whole wheat flour
2 tsp baking powder
1 tsp baking soda
2 Tbsp agave
1/4 cup butter
1 egg
1/2 cup non-fat milk
1 tbsp of butter for frying per pancake

1.In medium saucepan over medium-high heat, combine blueberries, maple syrup and water and bring to boil. Reduce heat to simmer and smash blueberries, keeping texture chunky. Simmer for 12 minutes or until mixture thickens. Remove from heat and stir in vanilla.
2. Whisk together cornmeal, flour, baking powder , and baking soda in large bowl. Whisk together honey, olive oil, egg, and milk in medium bowl until combined. Whisk liquid mixture into dry ingredients until all lumps are gone.
3. Lightly oil a frying pan or pancake griddle and heat over medium heat. Dollop 2 Tbsp of batter and cook until ready to flip. about 3 minutes. Flip pancake and cook until golden brown, about 2 minutes. Continue until all pancakes are cooked. Serve with blueberry sauce.