Syrup:
2 cups fresh blueberries (save back some berries to put in the pancakes!)
1/2 cup Heavenly Blueberry balsamic
1 tsp corn starch

Pancakes:
1 egg
1 cup plain yogurt
2 Tbsp Heavenly Lemon olive oil
1 cup flour or whole wheat flour
1 Tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Prepare syrup by simmering blueberries, balsamic and cornstarch over medium heat.
Reduce heat and cook until slightly thickened, and berries begin to burst.
Add a little water if mixture gets too thick.

In a mixing bowl beat egg, yogurt and olive oil.
Add flour, sugar, baking powder, baking soda and salt.
Lightly grease griddle and pour batter to make 4-inch pancakes.
Immediately sprinkle a few reserved blueberries onto pancakes.
Flip when tiny bubbles form.
Cook until light brown.
Drizzle with blueberry syrup.