This recipe was born out a desire not load my kids up on massive amounts of sugar for what would otherwise be a healthy meal: homemade pancakes and waffles. Almost all kids LOVE pancakes, and it can’t be a coincidence with all that sugary goodness drizzled over the top! The maple syrup we have is a giant step over the high fructose corn syrup varieties sold conventionally, but it also carries a very heavy price tag. So to harness the best of both the health and frugal worlds: meet a new and improved syrup! There is nothing Earth shattering about this recipe, but sometimes, in this life we call motherhood, we need someone to throw the obvious in our scattered face! My kiddos love this syrup, and I bet yours will too! Just for a little comparison: regular maple syrup contains about 25 grams of sugar per 2 tablespoons. This syrup? Only a little over 3 grams!
Some of our favortie pancake recipes (all vegan too):
- Vegan Pumpkin Pancakes
- Vegan Diner Pancakes
- Banana-Oat Pancakes
- Teff-Millet Pancakes (my personal favorite)
- Wowwy Waffles
2 cups any berry, or mix thereof, I used organic frozen raspberries from Trader Joe’s
1/4 cup maple syrup
Heat the ingredients gently over the medium low heat and mash the berries as they break down. You could use an immersion blender if you’d like. You could also microwave the whole bit and mash at the end. I like to make a larger batch like this to store and have on hand in the fridge for busy school mornings. There is no magical ratio here, you can tweak any of the ingredients to suit your (or your kids) tastes!