Best 2 Blueberry Pancake Syrup Low Carb Recipes
Are you a breakfast enthusiast looking for a healthier alternative to traditional pancake syrup? If yes, then this article is tailored just for you! Get ready to embark on a delectable journey as we present a collection of the best low-carb blueberry pancake syrup recipes. These recipes are not only easy to make but also packed with flavor and nutrients, making them a perfect addition to your low-carb lifestyle. With a few simple ingredients and a dash of creativity, you can whip up a batch of irresistibly sweet and tangy syrup that will elevate your pancake experience to new heights.
Let's cook with our recipes!
BLUEBERRY PANCAKE SYRUP
I've made this blueberry syrup several times, but I bet it would work well for raspberries. It's worth a try!
Provided by Linda Johansen
Categories Sauces
Time 1h26m
Yield 2 pints
Number Of Ingredients 5
Steps:
- Pour the blueberries into a saucepan and crush them with a potato masher or a wooden spoon until most of the skins are broken.
- Add 1 cup of water and strips of lemon peel and bring to a simmer.
- Turn heat down to low and cook the berries for 5 minutes at just under a simmer.
- Pour the hot berries into a strainer lined with two layers of cheesecloth and let the blueberry juice drip through.
- Twist the cloth to extract all the juice; there should be about 2 cups.
- Discard the berry pulp.
- Combine the remaining 2 cups water with the sugar in a small saucepan.
- Bring the mixture to a boil, stirring, until the sugar is dissolved and the mixture is clear.
- Wash down the sides of the pan with a wet pastry brush, then boil the syrup, without stirring, until it reaches 260 degrees on a candy thermometer.
- Add the blueberry syrup to the sugar syrup and bring the mixture to boil.
- Boil for 1 minute. Let the syrup cool, then add lemon juice to taste. Pour the syrup into two pint jars and refrigerate if you plan to use it in a month or two.
- To can (for indefinite storage) Pour into canning jars with 1/2 inch headspace. Process in hot water bath for 30 minutes.
- Cool.
BLUEBERRY PANCAKE SYRUP - LOW CARB
This recipe uses powdered stevia as the sweetener. It has whole blueberries and looks nice on top of pancakes. This is modified from one I found on the web. I made this mildly sweet, but if you prefer a much sweeter syrup, then you may want to add a bit more stevia powder or maybe add a low carb flavored syrup.
Provided by EasternCook
Categories Breakfast
Time 10m
Yield 1 3/4 cup of syrup, 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine the first 4 ingredients in sauce pan.
- Bring to a boil, using a whisk to mix.
- Combine cornstarch and 2 Tbl water, then pour into blueberry mixture.
- Mix until thickened.
Nutrition Facts : Calories 15.9, Fat 0.1, Sodium 1.4, Carbohydrate 4, Fiber 0.5, Sugar 1.9, Protein 0.1
Tips:
- Use fresh or frozen blueberries. Fresh blueberries are best, but frozen blueberries will work just as well. If using frozen blueberries, thaw them before using.
- Make sure your blueberries are ripe. Ripe blueberries will be plump and juicy. Avoid blueberries that are bruised or have soft spots.
- Use a non-stick skillet. This will help prevent the pancakes from sticking to the pan.
- Cook the pancakes over medium heat. This will help ensure that the pancakes cook evenly.
- Flip the pancakes only once. Flipping the pancakes too often can make them tough.
- Serve the pancakes immediately with syrup and butter.
Conclusion:
These blueberry pancakes are a delicious and healthy way to start your day. They are low in carbs and sugar, and they are packed with antioxidants. The blueberry syrup is also a great way to add sweetness to your pancakes without adding a lot of calories or sugar. So next time you are looking for a healthy and delicious breakfast, give these blueberry pancakes a try.
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