Blueberry Pancakes with Strawberry Sauce

NOTE:  This is not guaranteed corn-free as is.  I am working on a recipe for the pancakes to be corn-free.

I don't really have any explanation for this one.  I wanted something easy for dinner and I had leftover blueberries.  Oh, and I don't like syrup.  It's just too sweet for me.  But I love fruit and I always have at least some frozen fruit on hand.

Ingredients:

Pancakes:

1 cup gluten free bisquik

1 cup milk (could be made dairy free with almond or coconut milk)

2 Tbsp. olive oil

1 egg

blueberries

Syrup:

strawberries

sugar (optional)

Directions:

Mix pancake ingredients together in a bowl.  Add blueberries last.  I didn't measure the blueberries.  Meanwhile, in another bowl, mash strawberries.  I used a potato masher this time but you could use a blender or food processor for a smoother topping.  I like the syrup just like that but if you need a little more sweetness, you can add sugar to taste.  I use a flat pan or a griddle and ladle out the pancake mix.  Cook on both sides until golden.