I’ve gone processed sugar free for about 8 months now. I’ll write more about that later, but there was one thing I was struggling with – pancake syrup!
I hadn’t made my high-protein pancakes for months, but last week I had a craving for them. I had the smallest amount of pure maple syrup with them, and while it’s not a processed sugar, it was still sweeter than I wanted or even enjoyed. So, when I decided to make them again I came up with this very simple topping that you can make fresh while your pancakes are on the griddle.
1 fresh, ripe peach
1 Tablespoon apple juice
1-2 Teaspoons chia seeds
Rinse and dice the peach and put into a shallow bowl. Use a potato masher, mash the diced peach until you have some juice but still have small chunks of peach. Add about a tablespoon of apple juice (a little less/more depending on how juicy your peach is. Add 1 teaspoon of chia seeds and stir for several minutes. The chia seeds will probably stick the edge of the bowl as you stir; be sure to push them back down into the juice mixture. Let the mixture sit for at least 5-10 minutes while the chia seeds absorb the juice. Now scoop up some of the mixture and let it drop off the spoon back into the bowl. It should fall off the spoon smoothly, but not runny. If too juicy/runny, add more chia seeds, stir, let sit, and check again. If you’ve made it too thick for your taste, you can add a splash more apple juice.
That’s it. Use atop your favorite pancakes and enjoy!
Variation: If you don’t have a fresh peach, you can use frozen (though it’s not quite as good.) Warm them up on low in a small sauce pan and mash once fully defrosted and warm, you shouldn’t need to dice them.