NO-CARB SYRUP-LIKE GLOP FOR LOW-CARB PANCAKES

NO-CARB SYRUP-LIKE GLOP FOR LOW-CARB PANCAKES image

Number Of Ingredients 4

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Lots of butter: I use 2-3 Tablespoon per serving
A few dribbles of natural maple flavor (King Arthur Flour sells stuff that's real, from real, live maple trees)
Splash of pure vanilla extract
To taste: 3-4 tablespoons of a no-carb syrup (DaVinci sells extraordinarily delicious Splenda-sweetened flavors. This is the stuff they make diet flavored coffee drinks out of. I typically use vanilla, but have also loved the results with hazelnut and dulce de leche flavors. You will LOVE this stuff!!! Buy a few bottles for your favorite diabetic, whoooo, Merry Christmas, Happy Hanukkah, Delicious Kwanzaa, yadda yadda, happy happy joy joy!!)

Steps:

Put it all in a bowl. Exact measurements are for the birds. Put it in something that will melt it. Melt it. Dip pancakes in it. Thank your deity you can still eat such delicious food even though you're a diabetic. OK, so I licked the bowl. Wow. A note about the completely bogus attack on fat: It's scientifically wrong. A low-fat diet is deleterious. Fat does not make you fat unless you consume it with carbohydrates, which trigger insulin production, insulin being a major hormone in fat storage. Without the insulin required (through production in the pancreas by nondiabetics or injection by diabetics) to metabolize high-carbohydrate foods, your body will burn off dietary fat, not store it. Please read Dr. Richard K. Bernstein's writings on this in "The Diabetes Solution." He's had Type 1 diabetes for about 65 years and is a fellow with the American College of Nutrition. Don't be afraid of fat. Be afraid of carbohydrates.