If you’re wondering how to make pancake syrup from scratch, I’ve got you covered. This healthy pancake syrup recipe is made with blueberries and cherries, and sweetened with apple juice and stevia. If you don’t care for stevia, use a tablespoon of honey or maple syrup and it will be just as delicious.
Growing up I loved blueberry pancake syrup. Of course, in the old days the stuff we ate was packed with sugar and preservatives, hardly a real food. This homemade pancake syrup is made with real fruit and is especially healthy because it contains super food blueberries. Blueberries are not only delicious, they’re low on the glycemic index, contain loads of fiber, and are packed with plant phenols and antioxidants.
- In a saucepan over medium heat, bring the cherries, blueberries, apple juice, and stevia to a boil
- Lower the heat and simmer for about 10 minutes, until fruit is soft
- In a small bowl, dissolve arrowroot powder in water, stirring until thoroughly combined
- Raise heat to high, add arrowroot mixture to fruit, and cook, whisking constantly, until the mixture thickens and becomes glossy, about 1 minute
- Let sauce cool and thicken for 10 minutes before serving
- Use right away or store in a glass jar in the refrigerator for up to 3 days
This Cherry Berry Pancake Syrup is another wonderfully satisfying recipe that I am sharing from my third book, Paleo Cooking from Elana’s Pantry. My boys gobble up this Paleo pancake syrup recipe on top of my Paleo Pancakes and sometimes I simply serve it for dessert with a heaping dollop of fresh homemade whipped cream. I also like to serve this syrup over my paleo crepe recipe along with a nice helping of Coconut Whipped Cream. This combination makes for a fantastic Paleo Christmas brunch, or a wonderful Paleo Easter brunch!
I am particularly fond of this pancake syrup recipe because it replaces high glycemic pancake syrup with a lower-carb, healthier version full of fruit and good fiber! The best part? No compromise on taste, and of course, it’s quick and easy to make.