Maple Pancake Syrup (Low-Carb)

Total Time
10 mins
2 mins

Attention Atkins fans and diabetics! Tired of paying top-dollar for small bottles of low-carb, sugar-free, pancake syrups that don't really taste very good anyway? Here's a syrup my DH really likes! Thicken more if you like! Prefer an orange syrup? Feel free to substitute other extracts for the maple and vanilla extract!

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  1. In small bowl, mix cornstarch and 1/4 cup of water.
  2. Stir to dissolve cornstarch and make a slurry.
  3. In saucepan over medium-high heat, add all remaining ingredients.
  4. Bring to boil.
  5. Stirring constantly with a whisk, add the cornstarch slurry and bring to a boil.
  6. Boil 30 seconds.
  7. Remove from heat.
  8. Cool.
  9. Bottle and refrigerate.
  10. NOTE: If you like your syrup thicker, increase cornstarch to 5-6 teaspoons.
  11. Remember that it thickens more as it cools, so don't over-thicken.