Cornsyrupfreepancakesyrup Recipes

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1-BOWL GRAIN-FREE PANCAKES



1-Bowl Grain-Free Pancakes image

Incredibly fluffy grain-free pancakes made in 1 bowl with 8 ingredients in just 20 minutes. Customizable, quick, delicious, and perfect for lazy weekend breakfasts and beyond!

Provided by Minimalist Baker

Categories     Breakfast

Time 20m

Number Of Ingredients 12

2 Tbsp melted vegan butter ((we like Miyoko's brand // or sub dairy butter or coconut oil // plus more for cooking + serving))
2 Tbsp nut butter ((we like almond, peanut, cashew, and sunflower))
2 tsp vanilla extract
1 Tbsp maple syrup ((plus more to taste, or sub stevia to taste))
1/2 cup unsweetened dairy-free milk ((we prefer almond or cashew))
2 large eggs* ((preferably free-range organic, such as Vital Farms))
1 Tbsp baking powder
1 ¼ - 1 ½ cups almond flour* ((plus more as needed))
Berry compote
Nut butter
Vegan butter
Maple syrup

Steps:

  • To a mixing bowl, add melted vegan butter, nut butter, vanilla extract, and maple syrup and whisk well to combine. Add dairy-free milk and eggs and whisk once more to combine.
  • Add baking powder and whisk to combine. Then add almond flour, starting with the lesser amount and whisking to combine. You're going for a cake batter texture - not too runny, but not too gloppy or thick (see photo). Add more almond flour until the right texture is achieved. If it gets too thick, thin with more dairy-free milk.
  • Heat a skillet or pan over medium heat. Once hot, grease the surface with a little oil or your butter of choice. Wait 1 minute. Then add batter 1/4 cup at a time, giving your pancakes room to spread. They're ready to flip when they puff up slightly, the edges are dry, and the surface appears shiny - about 3 minutes.
  • Carefully flip and cook on the other side until golden brown and cooked all the way through - about 2 minutes. Continue until all batter is cooked (as recipe is written, ~10 pancakes).
  • Serve immediately with desired toppings. We enjoyed with a bit of vegan butter, berry compote, and maple syrup. These would also go well with nut butter, honey, bananas, or another fruit of choice.
  • Store leftovers covered in the refrigerator up to 3-4 days, or in the freezer up to 1 month. To freeze, lay in a single layer on a parchment-lined baking sheet and freeze until firm, then transfer to a freezer-safe container. To reheat, either microwave or heat in a toaster or 350-degree F (176 C) oven until warm.

Nutrition Facts : ServingSize 1 pancakes, Calories 143 kcal, Carbohydrate 5.3 g, Protein 4.9 g, Fat 12 g, SaturatedFat 2.6 g, Sodium 182 mg, Fiber 1.8 g, Sugar 2.2 g

HOMEMADE PANCAKE SYRUP



Homemade Pancake Syrup image

A homemade pancake syrup recipe that's made with simple ingredients and contains NO corn syrup! You can drizzle it over pancakes, waffles, or oatmeal.

Provided by Laura Fuentes

Categories     breakfast

Time 12m

Number Of Ingredients 4

2 cups brown sugar
1 cup water
1/2 cup butter
1/4 teaspoon vanilla or maple extract

Steps:

  • In a medium saucepan over medium-high heat, place the brown sugar and water. Bring mixture to a boil, while stirring, until the sugar has dissolved.
  • Reduce the heat to medium and simmer for 4 minutes.
  • Add the butter and stir until it has melted into the brown syrup. Turn off the heat, add the vanilla or maple extract, and stir.
  • Serve immediately.
  • Refrigerate leftovers in a jar and keep in the refrigerator for up to one month. To reheat, microwave in 15-second intervals, stir until the syrup is smooth, and has heated through.

Nutrition Facts : ServingSize 2 tablespoons, Calories 156 calories, Sugar 26.7g, Sodium 9.1mg, Fat 5.8g, SaturatedFat 3.6g, TransFat 0g, Carbohydrate 27g, Fiber 0g, Protein 0.1g, Cholesterol 15.3mg

KIDS NO SYRUP PANCAKES



Kids No Syrup Pancakes image

These pancakes are the size of small hands and are delicious without a lot of syrup (corn syrup). I make these every Sunday morning while watching the Food channel (our Sunday morning "lazy time" tradition), and the kids love them. With the inclusion of cinnamon, nutmeg, vanilla and brown sugar, it's a little bit of heaven. I add one (1) egg whether or not the pancake mix calls for it. Egg whites contains protein and all the amino acids needed for a strong growing body.

Provided by David L.

Categories     Breakfast

Time 40m

Yield 24 small pancakes, 4-6 serving(s)

Number Of Ingredients 10

2 cups pancake mix
1 cup milk
1 egg
1 tablespoon butter
1 tablespoon vanilla
1 teaspoon nutmeg
1 teaspoon cinnamon
3 tablespoons brown sugar
2 tablespoons white sugar
1 teaspoon oil

Steps:

  • Note: Because there is sugar in the mix, your pancakes will cook fast on the outside and will burn without taking precautions. The heat should be lower than your typical setting to avoid burning. The pancake at the recommended temperature will be medium to dark brown due to the sugar caramelization. Check the middle to make sure it's cooked throughout.
  • Mix all the ingredients in a bowl.
  • Heat a hot plate to 300°F to 310°F/ Heat pan to medium.
  • Grease hot plate or pan prior to adding mix.
  • Use a tablespoon to scoop mixture onto cooking surface.
  • Collect pancakes.
  • Serve.

Nutrition Facts : Calories 414.5, Fat 10.8, SaturatedFat 4.5, Cholesterol 76.3, Sodium 866.1, Carbohydrate 67, Fiber 2.2, Sugar 17, Protein 10.2

CORN SYRUP-FREE PANCAKE SYRUP



Corn Syrup-Free Pancake Syrup image

A little experimentation led to this family favorite. This is a less expensive alternative to ready-made pancake syrup that tastes similar and has no corn syrup. Easy to make, too! (When it's completely cooled, I pour it into the empty container from Eggo syrup, which has a no-drip spout.)

Provided by HealthyCheapskate

Categories     Breakfast

Time 6m

Yield 2 cups

Number Of Ingredients 6

2 cups sugar
1 cup water
1 -2 tablespoon molasses
1 teaspoon vanilla extract
2 teaspoons butter flavor extract
1 teaspoon maple extract

Steps:

  • Bring sugar, water and molasses to a full boil over medium heat, stirring frequently. Turn the heat off and wait for the bubbling to stop, then add extracts.

Nutrition Facts : Calories 826.5, Sodium 10, Carbohydrate 209.6, Sugar 207.2

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