I'm not a crazy pancake or waffle person. I can sort of take them or leave them, unless it's Waffle House. But, there is something about pancakes when you are a kid. When you look at the carb count on pancakes and syrup it can be very disheartening to a parent. A few months ago I bought organic maple flavoring from a local health food store. I instantly had plans for syrup and I knew with a little effort I could really make this one work.
I grew up with my mom making syrup. We never seemed to have syrup on days when we wanted pancakes. I love the way sugar water boils, I love how small the bubbles are and how it never seems to boil over. I knew I could make syrup for my girl. Well, last night I finally decided to give it a shot. The results were exactly what I was hoping for! The whole house was filled with the aroma of maple.
The consistency was the part I was worried about. Because alternative sweeteners don't get sticky, I was afraid it would just stay like water. But, it didn't, even when I was boiling it, you could tell it wasn't water.
I like this recipe because even if you aren't diabetic, no one needs to be eating the amounts of sugar in syrup. Not to mention that most of the time it is high fructose corn syrup.
Sugar Free Maple Syrup
- 3 cups of water
- 1/2 cup of erythritol
- 1/2 cup of brown sugar substitute - find the one I bought here
- 3 tablespoons of maple flavoring
- 1 teaspoon of xanthan gum
Whisk the dry ingredients together. Add water and whisk some more. Bring to a heavy boil and reduce heat. Simmer for 5 minutes.
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That's it! Nothing fancy, just delicious.
My pancake recipe is still in the works. Today's were a little ho hum. It was a good thing we could load them down with syrup. We can make them better!
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