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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 64.4
  • Total Fat: 0.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 0.8 mg
  • Total Carbs: 17.5 g
  • Dietary Fiber: 0.0 g
  • Protein: 0.1 g

View full nutritional breakdown of Indian Pancake Syrup calories by ingredient
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Indian Pancake Syrup

Submitted by: JO_JO_BA

Introduction

If you've ever taken a whiff of fenugreek seeds right out of the packet, you know they have a bitter-sweet, caramel or maple aroma that translates into their unique flavour. Boiled until soft, sweetened and strained, they become a rich, delicious syrup perfect for your weekend morning pancakes! If you've ever taken a whiff of fenugreek seeds right out of the packet, you know they have a bitter-sweet, caramel or maple aroma that translates into their unique flavour. Boiled until soft, sweetened and strained, they become a rich, delicious syrup perfect for your weekend morning pancakes!
Number of Servings: 12

Ingredients

    3 cups filtered water
    3/4 cup fenugreek seeds (AKA Methi)
    3/4 cup amber honey
    1/8 tsp (2 tiny scoops) pure stevia extract

Tips

I like the Now Foods Organic "Better Stevia" Extract Powder


Directions

Combine the water and fenugreek seeds in a saucepan. Let sit for 30 minutes.
Bring pot of water and seeds to a boil and cook for 10 minutes, until seeds are soft.
Strain into a bowl and stir in honey and stevia.
Pour into bottles and store in the pantry up to 3 weeks or in the fridge up to 2 months.

Serving Size: Makes 3 cups, 12 (1/4-cup) servings

Number of Servings: 12

Recipe submitted by SparkPeople user JO_JO_BA.






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