Indian Pancake Syrup
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
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.
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.