I love syrup. I love smothering my pancakes, waffles, french toast, et. al, with syrup. As much as I wish I could make an excuse for using straight maple syrup, the fact is that sweeteners, even the "natural" ones, aren't all they're cracked up to be. If you have a condition that gets aggravated directly by sugar, having "evaporated cane juice" isn't going to save you. It's not even a better option. It's really just as bad.
Here are the ones that are sugar by any other name:
- CANE SUGAR
- EVAPORATED CANE JUICE
- UNREFINED CANE JUICE
- MINIMALLY PROCESSED CANE SUGAR
- NATURAL CANE SWEETENER
- BEET SUGAR
- EVAPORATED BEET JUICE
Here are some that are very yin and should be used with moderation:
- MAPLE SYRUP
- AGAVE NECTAR
- COCONUT SUGAR
- PALM SUGAR
Less yin, more natural and balanced, but still in moderation:
- FRUIT JUICE
- COOKED FRUIT
- RAW FRUIT
- BROWN RICE SYRUP
- BARLEY MALT
This last category is the least "traditionally sweet" of all the sweeteners. To people who aren't macro, these sweeteners have little to no taste. Our taste buds are blazed on modern sweeteners, and we often can't taste how extremely sweet something like brown rice syrup really is. After a month of balanced eating, these sweeteners will taste as sweet as any "modern" sweetener.
So how to make pancakes without slathering them with maple syrup?
CINNAMON-MAPLE BROWN RICE SYRUP
1 1/2 c. brown rice syrup (I love Suzanne's brand)
1-2 tsp. organic maple syrup (beware big grocery brands. I've heard there's rarely any real maple in them)
1/4 c. water
1 stick organic cinnamon
1 pinch sea salt
Mix syrups and water in a small saucepan, stirring continuously until dissolved, about five minutes. Heat mixture until just below boiling, over medium-high heat. Add sea salt and cinnamon, and stir over low heat for ten minutes. If clumps develop, skim and remove.
Slather and enjoy! I have been keeping my leftovers covered and in the fridge, and I'm thinking about making a tossed apple salad with it next week.