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"Syrup" for Pancakes and Crepes--all natural, homemade
Date product posted
Sat January 8, 2011
I can't tolerate the taste of the sugar-free syrups out there, and I don't want to give my 3-year old something so full of chemicals, but we were really jonesing for some kind of pancake syrup. This really worked out! I got the idea from Sharron Long's cinnamon butter, then changed it around to make a syrup with added (low carb) apple butter. The carb count will depend on the type of apple butter you use. I'd recommend using a salad dressing cruet (like the "Good Seasonings" kind) because you will need to shake it up before pouring. This tastes really great on Catinhat's wonderful low carb crepe recipe. You could also add some maple extract to give it a maple flavor. Eden Organics makes the lowest carb apple butter I could find, with 4 grams of carb per serving.
6 T melted butter, 2-3 T apple butter, 1&1/2 tsp ground cinnamon, 10 drops liquid stevia or to taste
How To Prepare:
Mix the apple butter and cinnamon, making sure that they're room temp or warmer (you could nuke them). Then add the melted butter slowly, stirring it in. Pour mixture into a cruet, and shake it a bit before pouring over pancakes.
Number of Servings:
Carbs per serving - include all nutritional information if known:
varies by brand of apple butter, with Eden organics and 3 T of apple butter it will have 4 grams of carbs