Blueberry Pancake Syrup Low Carb Food

BLUEBERRY SIMPLE SYRUP

Blueberry Simple Syrup image

This flavored simple syrup is very versatile and goes with so many things. I especially like to put it on top of French toast, in pancake or waffle batter, and it's very yummy in cornbread or biscuit batter. This can be made in advanced and stored and refrigerated in a glass jar.

Provided by Vanessa Fregoso

Categories Side Dish Sauces and Condiments Recipes Syrup Recipes

Time 35m

Yield 12

Number Of Ingredients 4

Ingredients

1 cup blueberries
1 cup warm water
1 cup white sugar
1 teaspoon lemon juice

Steps:

Mix blueberries, water, and sugar together using a whisk in a small saucepan over low heat until sugar is dissolved, about 5 minutes. Increase heat to medium and bring a gentle boil, stirring often, until syrup is thickened, about 15 minutes.
Whisk lemon juice into syrup; serve immediately or cool.

Nutrition Facts : Calories 71.5 calories, Carbohydrate 18.5 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.7 mg, Sugar 17.9 g

SUGAR FREE BLUEBERRY SYRUP

Sugar Free Blueberry Syrup image

This simple low carb syrup is great for topping low carb ice cream, cheesecake, pancakes, or waffles. The recipe can be used with any kind of berry.

Provided by Lisa MarcAurele

Categories Dessert

Time 20m

Number Of Ingredients 5

Ingredients

2 ½ cups blueberries ((fresh or frozen))
1/4 cup low carb sugar substitute (or powdered erythritol)
1/2 cup water
1 teaspoon fresh lemon juice
1/2 teaspoon stevia concentrated powder

Steps:

Mix all ingredients in medium saucepan.
Simmer 10 to 15 minutes.
Cool and refrigerate.

Nutrition Facts : ServingSize 2 tbsp, Calories 23 kcal, Carbohydrate 6 g, Fiber 1 g, Sugar 4 g

BLUEBERRY SYRUP FOR PANCAKES

Blueberry Syrup for Pancakes image

Provided by Nigella Lawson : Food Network

Categories condiment

Time 6m

Yield enough for 15 pancakes

Number Of Ingredients 2

Ingredients

1/2 cup maple syrup
1 1/2 cups blueberries

Steps:

Put the syrup and blueberries into a pan and bring to the boil.
Let bubble for 2 to 3 minutes, and then pour into a jug and bring to the breakfast table with the pancakes.

BLUEBERRY PANCAKE SYRUP - LOW CARB

Blueberry Pancake Syrup - Low Carb image

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

Ingredients

1/2 cup blueberries (frozen Wild Maine Blueberries)
1/2 cup water
1 teaspoon lemon juice
1 teaspoon stevia powder (or more to taste)
2 teaspoons cornstarch
2 tablespoons water

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

BLUEBERRY PANCAKE SYRUP

Blueberry Pancake Syrup image

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

Ingredients

4 cups blueberries, stemmed, rinsed and drained
3 cups water
2 strips lemons, rind of
3 cups sugar
lemon juice

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.

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