Maple Pancake Syrup Low Carb Food

MAPLE PANCAKE SYRUP (LOW-CARB)

Steps:

• In small bowl, mix cornstarch and 1/4 cup of water.
• Stir to dissolve cornstarch and make a slurry.
• In saucepan over medium-high heat, add all remaining ingredients.
• Bring to boil.
• Stirring constantly with a whisk, add the cornstarch slurry and bring to a boil.
• Boil 30 seconds.
• Remove from heat.
• Cool.
• Bottle and refrigerate.
• NOTE: If you like your syrup thicker, increase cornstarch to 5-6 teaspoons.
• Remember that it thickens more as it cools, so don't over-thicken.

LOW CARB MAPLE PECAN PANCAKES

Steps:

• Grease a griddle or large pan with nonstick cooking spray or butter and heat over medium heat.
• Mix all ingredients except pecans in a blender for about 15 seconds. Stop and scrape down the sides with a spatula, and continue mixing for another 15 seconds until well blended.
• Pour approximately 16 mini-cakes onto the hot griddle, and sprinkle each with a few pecans. Cook on each side for only a minute or 2. Serve hot with melted butter or top with a dollop of Low Carb Whipped Cream.
• With an electric mixer on high, whip the heavy cream just until frothy. Then add in the sugar substitute and vanilla extract and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break. Store in a pastry bag or glass dish with a lid and refrigerate.