Strawberry Syrup

Arrowhead Mills Organic Buckweat Pancake & Waffle Mix is what we most frequently use to make pancakes for our families.  It is a great whole grain, no sugar, pancake mix.  However, to keep it plant-strong and amp up the nutrition, we make some simple substitutions to the pancake recipe on the back.

• Instead of 1 egg, we use 1 flax egg (1 T. ground flax whisked in small bowl with 3 T. cold water.  Allow to rest for 5-10 minutes, or until gooey like an egg, before adding to other ingredients)
• Instead of 2 tsp. canola oil, we use 2 tsp. unsweetened applesauce
• Instead of 3/4 c. milk, we use non-dairy milk such as unsweetened almond or soy milk

Fun additions to pancake batter: 

sprinkle in some oats, several mini dark chocolate chips, 1 T. vanilla extract, 1/2 t. ground cinnamon, fresh blueberries, 1/4 c. chopped nuts, etc.  

Serve with pure maple syrup or homemade Strawberry Syrup.

Strawberry Syrup

1 c. frozen strawberries (or other frozen berries of your choice)

1 T. pure maple syrup

1/4 c. water

Combine all ingredients in small saucepan over medium heat.  Cook over low simmer 5-10 minutes or until berries are soft.  Remove from heat and allow to cool slightly.  Blend using an immersion hand blender, blender, processor, etc.  Optional:  strain syrup into a bowl using a fine mesh seieve, to remove any texture from syrup.  Can be stored in fridge for up to 1 week.  

Two out of three of my kids (it's rare for all 3 of them to like the same food, that would be too easy for me, of course!) love this "syrup" with pancakes & waffles.  They also enjoy dipping fresh (or frozen sliced) bananas in it or mixing it into plain non-dairy yogurt.