½ cup white sugar
½ cup brown sugar
½ cup water
½ tsp vanilla (watch
for corn syrup and gluten)
Put sugar and water
into a saucepan. Cover and bring to a boil.
When sugar crystals are thoroughly dissolved, add vanilla.
Stays fresh in
refrigerator for weeks. Warm a portion of
the syrup before using. Makes 3-4
syrup contains artificial flavors and high fructose corn syrup and pure maple
syrup is very expensive. I’ve made this
and the kids don’t even notice the difference.
We’ve also used Agave Blue Nectar as syrup.
It is a low glycemic and doesn’t feed yeast. It has a very sweet taste. However, there’s some controversy over whether it’s any better than corn syrup or whether some companies are adding corn syrup to it on the sly, so we’ve stopped using it.
I also sometimes order syrup from Cracker Barrel online or pick it up at the restaurant. It’s half maple syrup and half cane syrup. It’s really good. I always ask for extra syrup at Cracker Barrel and we save the extras for vacation or camp, etc.
You can also add some maple syrup to the homemade syrup if you want. You can also try to focus more on the other pancake toppings to detract away from the syrup. I had to do this at first because my kids were so used to Aunt Jemima syrup and didn’t care for maple syrup right away.
Top with butter, whip cream, chocolate chips, powdered sugar, or fruit. For stage one, you can make some cinnamon pears to go on top although chocolate chips generally go over the best with kids. We also use Suzanne’s Ricemellow Creme on top of chocolate chip pancakes sometimes. I add a TB of hot water to a bowl of the marshmallow fluff. My kids love it. I can only find it online now though at Vegan online stores.
I bought a glass syrup dispenser, like those at restaurants, at Bed, Bath, and Beyond. Not necessary, but fun. I also bought a dispenser to shake out powdered sugar.
For pancakes you can use Aunt Jemima Original Pancake Mix (not the “Complete” where you just add water). Or there are several recipes for basic pancakes online if you want to make from scratch. I triple or quadruple the recipe and freeze pancakes in large zip lock bags. Just don’t stack them on top of each other or they will stick together, unless you flash freeze them first. Lay flat on a plate and freeze for 60 minutes or so. I just lay them flat in the zip lock bag where they are just barely overlapping.
For GFCF, we like
Namaste pancake mix the best. They’re
more of a Swedish pancake instead of fluffy.
You can use room temperature club soda instead of rice milk to make
pancakes fluffier. We sometimes add
fresh fruit like strawberries or blueberries (stage two).
Feingold Stage 1