Well I decided if I was going to be eating pancakes obsessively that I better come up with a healthy topping alternative. I'm just not one of those people who can eat pancakes without coating them in delicious sticky syrup.
Luckily this recipe has only 81 calories and 14.5 grams of sugar per 1/4 cup, compared to the maple syrup alternative of 210 calories and 53 grams of sugar!
Make a big batch, store it in your fridge and let your pancakes lap up the strawberry-raspberry goodness.
Healthy Berry Syrup
Recipe from: Shannon, ikneadtobake
Makes 1+1/2 cups
2 cups strawberries, frozen
2 cups raspberries, frozen
1/4 cup pure maple syrup
Directions: In a saucepan heat berries, covered, over medium-low heat, stirring often, until the berries are thawed and soft.
Turn the heat up to medium and add the maple syrup and cook until the berries begin to break down, about 3 minutes stirring constantly.
Carefully add the hot mixture to a food processor or blender and pulse until you have reached your desired consistency. (I prefer the fruit to be mostly puréed with a few small pieces of whole fruit remaining.) Serve warm.
Syrup can be stored in an air-tight container in the fridge up to one week. It is recommended that you reheat only what you plan on using.