Wednesday, 28 August 2013

Diabetic pancakes with Maple Syrup

I was sent out two bottles of Clarks Maple Syrup, one medium grade and one vanilla flavour.

Clarks Maple Syrup comes in four different varieties

larks Pure Canadian Maple Syrup No 1 Medium Grade
Harvested at the start of the second half of the season and considered by many in Canada to be the crème de la crème of maple syrup, this variant has a strong maple flavour and a rich, dark colour.  Serve it drizzled over desserts or savoury dishes like bacon or sausages. rrp £3.40
Clarks No.2 Amber Maple Syrup
Another pure blend, with a rich colour and deep flavour. Ideal for marinades, baking and dressings, or simply as a healthier alternative to sugar, rrp £2.99
Clarks Original Maple Syrup - the UK’s best selling maple syrup. A blend of pure maple syrup from Quebec and carob fruit from the Mediterranean.  Delicious on pancakes, desserts and also a wonderful recipe ingredient. Carob fruit is a low glycemic ingredient that has 25% less calories than sugar, rrp £1.98
Vanilla Maple Syrup blended with Carob Fruit Syrup
A blend of pure Canadian maple syrup, carob fruit from the Mediterranean and natural vanilla flavouring. This syrup works well for sweet dishes and baking.  Try it mixed in with porridge or on waffles for breakfast - or poured over ice cream for a sweet treat, rrp £2.10

It can also be good for you, you can read about it's health benefits here 

When I was sent this I was sent a link to the recipes you can make with it, from savoury to sweet to the traditional pour it over the pancakes. 

Well trying to remember I am bullying encouraging my husband into eating healthy for his diabetes I made diabetic friendly pancakes and allowed him to pour some syrup on top. A little bit of what you fancy does no harm, everything in moderation. 


Now I am a firm believer pancakes really don't need to be exact, pour, whisk and add flour till you get the consistency you like with the amount you want depending on how many people you are feeding. 

Add some milk to a bowl, I used coconut milk, whisk in a couple of eggs ( or egg replacer if making egg free) and stir in some agave syrup if you want to sweeten them. Stir in some wholemeal flour mixed with wheat-germ ( for added fibre)  until you get the consistency you want. 

Cook in a lightly greased frying pan. I added some raspberries to ours for added goodness. 

Pop onto a plate and drizzle with Maple Syrup. I used the vanilla one as I love the subtle flavour. 



Disclimer - I was sent the Maple Syrup but the recipe idea is my own. 

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