Growing up, the flavors of pancakes were peanut butter and mapleline…If you know, you know, right? On a really wonderful day, or when we visited my dad who was not a syrup maker at all, we got prepared pancake syrup.
In our house, between the gluten and the sugar, we stick with pure maple syrup or this syrup that I make to blend the best of my favorite flavors into one pot.
- 1 Cup Defatted Peanut Powder, from here or here
- 1 1/4 Cup water
- two pinches of Mineral salt, we get ours from here or here
- 1/2 teaspoon Stevia, we get ours from here or here
- 1 teaspoon Maple Extract, from here or here
***peanut free mamas you can use Barney Butter in place of the defatted peanut powder***
Put your dry and wet ingredients, except your Maple Extract, into a medium sauce pan. Whisk together until there are no lumps from the peanut flour. Whisk frequently, because the peanut powder can settle and scorch easily.
Heat on medium-high until it begins to thicken. This doesn’t take very long. Turn off the burner and add the maple extract and keep whisking until it cools enough not to scorch, but it does need the heat to continue to thicken.
***Use 1/4 Cup to keep this in a fuel pull range with the defatted peanut flour on the Trim Healthy Mama Plan, and make sure to eat this with another protein source to anchor your meal***