We live just outside a small town that puts on a huge maple syrup festival every year. My children have been asking for over a month now when the Maple Syrup Festival will be. We have put in on the calendar and already have been discussing what foods we should eat while taking part in the festivities. Tomorrow is the big day! So far pancakes and a dill pickle on a stick have been confirmed!
Real maple syrup has become a staple in my home. I use it on my homemade pancakes of course, but it is also fantastic as a sweetener in my yogurt, on my oatmeal and in my homemade granola. Did you know you can swap out refined sugar in your baking by using the same amount of syrup that the recipe calls for? Just be sure to reduce the amount of liquid in the recipe by about a half cup.
Maple syrup is rich in antioxidants and is a great source of zinc and manganese. As a nutritionist, I pay attention to where my food comes from and how it got to me. By all accounts, maple syrup is a real food that is locally sourced.
In honour of this weekend’s festivities, I thought I would share my pancake recipe. I like to top my pancakes with a little plain yogurt, a few berries and drizzle a little syrup on top. While maple syrup is a real food, it is still a sugar and should be used in moderation. My children would like to drown their pancakes in syrup…we are still working on that!
Tried, Tested & True Pancakes
- 1 egg whisked
- 1 1/4 cup milk cow, almond, coconut or rice
- 1 tbsp sugar raw
- 1/2 tsp vanilla
- 3 tbsp butter melted
- 1 cup light spelt flour
- 1/2 cup barley flour
- 1/4 cup ground flax seed
- 3 tsp baking powder
- 1/2 cup real maple syrup
- In a large bowl, combine egg, milk, sugar & vanilla. In a smaller bowl, mix flours, baking powder and ground flax. Add dry ingredients to wet & mix. Add butter to batter & mix. Drop by ladle into hot pan. When pancakes have puffed up and filled with bubbles, flip over and cook through. Enjoy with real maple syrup. I really like adding blueberries or apples & cinnamon to the batter.