Maple syrup I could have by the bucket load. It is a relatively healthy sweetener but it does have high fructose and glucose content, so I shouldn’t have much of it. But maple syrup is one of these things that is difficult to have a little of – and I can’t relate to people who have only a tablespoon of it on their pancakes. I used to have at least ¼ cup for a stack of pancakes, but now I can’t be doing that any more.
Brown rice syrup is a yummy alternative, but it doesn’t cut it on it’s own on pancakes – not the right sweetness and not runny enough. I have therefore developed this lemon sauce for my pancakes. It is seriously yummy and I can have a tablespoon (or two) and that is enough (but you can of course have more). The other great thing about this sauce is the lemon flavour. I frequently have a lemon or syrup dilemma when it comes to what to have on my pancakes, but with this sauce you get both.
- 1 tbs tahini
- 1 tbs lemon juice
- 2 tbs brown rice syrup
- 2 tbs coconut oil
- 2 tbs water
- 2 tsp poppy seeds
- 1 tsp lemon zest and a pinch extra lemon zest to sprinkle on top
- * I use a dry cup measurer for all my measuring (liquid and dry)
- Put all the ingredients in a pot and briefly heat until all the mixture has melted and is well combined.
- Then pour into your serving dish/mini jug/ bowl.
- Optional, if you are serving in a bowl then sprinkle with a pinch of lemon zest.
- Makes enough for 4-6 people to have on top of 3 pancakes, or for a sauce over a sponge cake.
* Drizzled on top of pancakes, cake, scones, berries, yoghurt and many other options.