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I am looking for sugar free or low sugar pancake syrups, preferably in different flavors.
PamBur02 from Pennsylvania
My husband is diabetic too, and we're all trying to cut back on the sugar anyway. I'm always surprised at how many people don't realize that honey IS sugar. I have made a Maple flavoured 'sauce" using splenda brown sugar Blend in some water, bring to a boil and thicken slighlty with cornstarch, then add a few tablespoons of margarine, a pinch of salt, and Mapline flavouring. My personal preference is sugar free jams on my pancakes, or even a little Splenda mixed with cinnamon or pumpkin or apple pie spice mixes. I never was a big syrup fan.
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She can learn to top her pancakes with jam, use honey, fruit with whipped cream or even with sour cream.
There are also store bought pancake syrups that are half the sugar (lite). They cost the same as the regular pancake syrups.
Here's a tip for sugarless pancakes.
Just use any pancake recipe and leave out the sugar. Pretty simple. Also, to keep the glycemic index lower, use whole wheat flour (or multi-grain) instead of white. She probably won't notice the difference. You can even substitute 1/4 of the flour with minute oats to add even more fiber. (02/01/2006)
I use Simply Fruit Jelly or Jam on my pancakes and it tastes fine. You can chose from several different fruit flavors. I know it is not syrup, but the idea is to have something sweet, and this does the trick without adding sugar or sugar substitute. (02/01/2006)
You can melt the sugar free jelly/jams. If necessary add a few drops of water or diet soda to thin. Or try the syrup from diet canned fruit. Peach, apricot, etc.
I haven't tried it, but maybe Splenda's website has a cooked syrup. Good luck.
Great granny Vi (02/02/2006)
I watch my sugar intake too, so this is something that I've done for years. Take any fruit-- fresh, frozen, or canned. Place in a saucepan; cut up or crush if using berries. Add some water and some apple juice concentrate--undiluted. Make sure the apple juice concentrate is all natural with no corn syrup sweeteners added.
The apple juice has natural sweeteners and will automatically sweeten the sauce. Cook, and thicken with flour, cornstarch, or arrowroot. Leftovers can be stored in the fridge. Feel free to add any spices you want, like cinnamon with apples. You can use any fruit/berries in season, or what ever canned fruit you have on hand--peaches are so good. Canned pineapple usually is packed in its own juice and may not need to be sweetened.
I have a couple of cookbooks--one is titled, "The I can't believe this has no sugar cookbook." I forget the others titles, but check some out on Amazon. You'll be amazed at what you can do once you learn some basics of cooking without sugar.
Do not rely on sugar replacements. The more research is done on them, the more their dangers come out. Formaldehyde is in most. With all the preservatives we ingest, it's a wonder we age at all. Be careful of high fructose corn syrups too; they're worse than eating plain sugar. GOOD LUCK. (02/02/2006)
I agree with susanmajp about the use of sweetener substitutes. I'm a biologist and chemist and understand how bad many of these sweeteners are. My father and grandfather were also diabetic and I love maple syrup. So you see my problem. There are a few sweeteners out there that are not manufactured in a laboratory.
Probably the most available one is Stevia extract. It has about the same sweetness as other sweeteners without all the aftertaste or nasty by-products. It is from a South American plant and I even grow one in my house. You can find the powdered extract at almost any grocery store in the health food aisle. As far as a recipe goes, try this one:
1 cup frozen apple juice concentrate (make sure its not sweetened)
1 or more tablespoons of maple flavoring
2 520 mg packages of Stevia extract
1/2 cup of water with 1 teaspoon of cornstarch (dissolved)
1 tablespoon of butter (optional)
Boil everything together and cool. Store leftovers in the fridge. (03/07/2006)
Diabetics aren't supposed to eat honey. My dietitian said honey is too sweet, for a person with diabetes. (09/22/2006)
Just use honey instead. (05/18/2007)
I know its' been a while since you asked this question, but I hope this helps:
You may want to try Agave nectar, a naturally organic and low glycemic sweetener. It is expensive, but you can search around online, there are much better deals on some sites than others.
You could do 1 part agave and 1 part water, add a natural maple, vanilla, or honey extract/flavoring to taste and a little xanthan gum to thicken. There are other sweeteners to use like erythritol and xylitol, but if your daughter is little, she probably should not have sugar alcohols because they can cause loose stool, mild-severe cramping, and gas.
I live in Sweden, and I have eaten plenty of pancakes in my life, but never with syrup. That just doesn't happen here. The usual thing to put on pancakes here is strawberry (or blueberry) jam, and on festive occasions a little whipped cream or vanilla ice-cream. (09/01/2007)
We use Cary's sugar free syrup which is the kind IHOP uses and it is not too expensive. I also use naturally sweetened applesauce,or go with no syrup just cut fruit between the pancakes, such as sliced nectarines, peaches, bananas or strawberries.
I will then top with some sugar free Cool Whip which is one great product. It helps us keep our sanity. In a world of no you can't have that, it is a nice product. I don't know why you couldn't dust them with sugar free Jello because they do that to cupcakes. That would give a lot of flavor options. (10/02/2007)