Blueberry Pancakes with Blueberry Sauce

• 2 1/2 cups Whole grain, wheat flour
• 2 tablespoons Evaporated whole cane juice
• 2 teaspoons Baking powder
• 1 teaspoon Baking soda
• 1 teaspoon Cinnamon
• 1/2 teaspoon sea salt
• 1 Egg, beaten
• 1 1/2 cup Buttermilk
• 2 teaspoons vanilla
• 2 tablespoons Extra-virgin olive oil
• 2 scoops protein powder
• 2 1/3 cups blueberries
• 1 Tbs orange juice
• 1 Tbs honey

Directions

1. Blueberry Sauce
2. Place 1 cup of the fresh blueberries, orange juice, and honey in a pan. Stir over medium heat until honey has dissolved. Reduce heat to simmer and cook 3-4 minutes. Remove from heat and add remaining berries. Serve hot or chilled. Thin cold sauce with orange juice or a little water before serving.
3. In a large bowl, stir the flour, sugar, baking powder, baking soda, cinnamon and salt until they are well blended. Add egg, buttermilk, vanilla, oil, protein powder, and beat lightly until smooth. Fold in the 1 1/3 cup berries.
4. Heat a griddle or skillet until a spray of water dances on the surface. Brush lightly with coconut oil.
5. Ladle on l/4 cupfuls of batter spaced far enough apart to give you turning room. Cook about 45 seconds to a minute or until they look set on the bottom, flip each one and press it lightly with your spatula. Cook the underside a minute or so until golden as well and the pancake looks done in the center.
6. Prepare them in batches, keeping the finished pancakes warm until you are ready to serve.
7. Drizzle with the Blueberry Sauce and serve immediately.