Amazing Healthy Pancake Syrup Recipe

These are sooo yummy!
Whole Wheat Pancakes, Maple Syrup, and Almond Butter topped with Fresh Berries!

When I was a child my mother would eat peanut butter and syrup on her pancakes and I thought it sounded awful!  Boy, was I ever missing out!  All these years later, I now realize why she enjoyed the combination so much.

I usually enjoy butter and real maple syrup with my WHOLE WHEAT PANCAKES.  I didn’t think it could be beat.  In studying Dr. Furman’s Eat To Live, I came to understand that using a nut butter, while still fattening, packs a more nutritious punch per calorie.  So while experimenting with recipes I decided to try using Almond Butter in place of my favorite stand by.  I had my doubts on it being tasty… I was wrong.  The results were VERY well received!

(No, the syrup does not follow Dr. Furman’s plan.  He would never use maple syrup.  I, on the other hand, am more than willing to use the all natural, wholesome yumminess on my breakfast fare.  It makes life really sweet!)

First the standby- why? Because it is the standby.  When in doubt- it is always good.

Old Standby Pancake Syrup:

In a small saucepan heat till warm:

1 stick of real butter
Enough real maple syrup to feed 8 (add more or less for your crowd)
Opt. 1/4 c. water, if one is poor, or -ehem, trying to conserve the good stuff.

If you let this concoction boil for several minutes (aka- forgetting you turned the stove on high and getting distracted) it turns into a wonderful caramelized type syrup- and while not necessary- oh so good.  Note that this does sort of ruin the effect of the extra water above.  Thinner syrup goes further, while a caramelized syrup- never enough.  Be sure to stir well before ladling onto pancakes as the butter tends to rise to the top (don’t tell my kids but if I get the first dip into the pan I don’t actually stir it up- am I bad or what!)

Now for the REALLY good stuff:

Rich Pancake Syrup, Sooo Good!
(As healthy as syrup can get!)

In a small saucepan whisk together and heat till warm:

1/2 c. Creamy almond butter
1 c. Real maple syrup (or enough to feed your crowd- I never really measure it.)

It will be lumpy to start so just keep stirring till fairly smooth.

ladle onto fresh pancakes.

Quick and Easy Pancake Recipe:

In a mixing bowl combine:

1 c. Whole wheat flour
1 T. Organic Sugar (cane juice crystals)
1 T. Ground flax
1 t. Baking soda
1/2 t. cinnamon (or, omit cinnamon and add 1 t. raw cocoa powder- seriously- just a hint of chocolate in the pancakes and everyone wonders what the secret ingredient is.  Yum!)
1/4 t. Salt

To the bowl add:

1 T. Olive Oil
1 C. Water (+/- depending on consistency.  The thicker your batter the “fluffier” they will be)

Spoon 1/3 c. batter onto a hot, greased griddle (350*F).  Cook till slightly dry on the edge, flip, finish cooking.  Eat hot, or cold, or put in the fridge and reheat and eat later, if they last that long.

I multiply this recipe by 5 for my family of 8.  (8/5 = .63 recipes per person… don’t ask me why- but ever since using the “Life of Fred” math for our homeschool I have this urge to figure out strange mathematical equations!  .62 isn’t accurate because it continues on.  It is actually .625 but I rounded up.)
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With it being strawberry season the biggest treat- oh- heavenly- yes!  De-li-cious!!!

MUST DO!  ….

Hot pancakes, covered in the Almond Maple Pancake Syrup, and topped with fresh berries.

Don’t say I didn’t warn you- but this is a rather addictive breakfast.  I have absolutely no problems getting anyone I know to scarf this down.  Worth the effort.  Makes a lazy weekend morning  breakfast extra fun, yummy, and special.  Hope you enjoy!

Linda =)

I may just have to make this for Saturday morning’s breakfast so we can eat it while watching the LDS General Conference.  Part of being a mom, for me, is making great memories… Food+Family+Faith=good memories (addition is commutative so it could also go Faith+Food+Family=good memories, or Family+Faith+Food=good memories.  In the end- you get the same answer. =)