After seeing this post on Diana’s blog “The Chic Life” (which I just love btw) I decided I absolutely had to have some fresh raspberry topping for something. I didn’t care if it was pancakes, waffles, French toast, or ice cream (ok just kidding about the ice cream) but I was on a mission to make this raspberry sauce happen. Since there was all ready some Fiber One pancake mix on hand I decided those would be the canvas for my beautiful pink creation!
The initial recipe involved lemon (which I don’t love) and was intended to be not too sweet. Since the hubs is a “purist” (ahem) when it comes to pancakes I knew I would need to sweeten the recipe up a touch. I also had to figure out how to do that without adding too many extra calories as my next weekly weigh in is looming. However, any way you like your syrup this super fast method is the cat’s meow!
First- wash and rinse a container of fresh strawberries. We try to go organic with berries whenever humanly possible. You can also use frozen berries (simply gently heat them in a pan to room temperature).
Next-add ¼ cup sugar free “maple” syrup per container of raspberries (I snuck in an extra squirt for the hubs)
Blend your berry/syrup mixture for several seconds
Add the mixture to a sauce pan and warm through.
While I had to make a few changes to the original I think the spirit of the recipe remained intact as this was a fantastic addition to the nutty goodness of the whole grain pancakes!
We even have some left over for some banana French toast this weekend! YUM! How do you like your pancakes?
Ooo, yum! Me? I love buckwheat pancakes with real maple syrup. Thanks for letting me know about your blog!