With any pancakes, you need to have syrup! But what do you do when you can’t have regular maple syrup? That’s what I’ve had to figure out since we started our candida diet cleanse. Although there are I’m sure a lot of ways to make a sweet and healthy topping for pancakes (and desserts), for a first try this is a pretty amazing alternative. Similar to a fruit compote, the idea with this “syrup” is to cook down the berries so they help thicken the mixture. The end result is a somewhat creamy, berry-filled topping that goes extremely well with this pancake recipe!
As far as pancake toppings go, this is a winner in my book. You can add some extra fresh fruit on top, or even some of this grain-free granola! I’d encourage anyone who tries this recipe to experiment to find what works best for them and what they personally like best. Like with most of the recipes on this blog, there are a huge variety of ways to modify things, so don’t be shy about taking some risks!
- 3/4 Cup Fresh Berries (raspberries, blueberries, strawberries, blackberries, or cherry plums)
- 1/2 Cup Non-Dairy Milk (coconut or almond is ideal)
- 1/4 Tsp Stevia Powder
- 1/8 Tsp Himalayan Pink Sea Salt
- Place all ingredients into a saucepan on low heat and mix.
- Mash the berries with a fork while they're in the pan. One could also puree the berries in a food processor and then add then to the saucepan for a smoother "syrup."
- Let the mix simmer while stirring occasionally. The goal is for the berries to release their juices and for the mixture to thicken. It may take some time, and you may need to add small amounts of milk as you're cooking the fruit down to maintain the amount.
- Once the "syrup" has reached a consistency you like, turn off the heat and let it sit. Keep in mind that the "syrup" will thicken slightly after it sits for a while.
- Serve on top of pancakes or a dessert of your choice!
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