Indian Pancake Syrup

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READY IN: 50mins
Recipe by YummySmellsca

If you've ever taken a whiff of fenugreek seeds right out of the packet, you know they have a bitter-sweet, caramel or maple aroma that translates into their unique flavour. Boiled until soft, sweetened and strained, they become a rich, delicious syrup perfect for your weekend morning pancakes!

Ingredients Nutrition


  1. Combine the water and fenugreek seeds in a saucepan. Let sit for 30 minutes.
  2. Bring pot of water and seeds to a boil and cook for 20 minutes, until seeds are soft.
  3. Strain into a bowl and stir in honey and stevia.
  4. Pour into bottles and store in the pantry up to 3 weeks or in the fridge up to 2 months.

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