MAPLE PANCAKE SYRUP (LOW-CARB)
Attention Atkins fans and diabetics! Tired of paying top-dollar for small bottles of low-carb, sugar-free, pancake syrups that don't really taste very good anyway? Here's a syrup my DH really likes! Thicken more if you like! Prefer an orange syrup? Feel free to substitute other extracts for the maple and vanilla extract!
Provided by BeachGirl
Categories Breakfast
Time 12m
Yield 1 1/2 cups, 6 serving(s)
Number Of Ingredients 5
Steps:
- In small bowl, mix cornstarch and 1/4 cup of water.
- Stir to dissolve cornstarch and make a slurry.
- In saucepan over medium-high heat, add all remaining ingredients.
- Bring to boil.
- Stirring constantly with a whisk, add the cornstarch slurry and bring to a boil.
- Boil 30 seconds.
- Remove from heat.
- Cool.
- Bottle and refrigerate.
- NOTE: If you like your syrup thicker, increase cornstarch to 5-6 teaspoons.
- Remember that it thickens more as it cools, so don't over-thicken.
Nutrition Facts : Calories 7.9, Sodium 1.4, Carbohydrate 1.7, Sugar 0.5
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