There’s nothing more that I enjoy more than a breakfast that I can top with syrup.
- Whole Wheat Waffles
- Fluffy Whole Wheat Pancakes
- French Toast
- Whole Wheat Zucchini Pancakes
- Whole Wheat Pancakes for Two
- Almond Flax Pancakes
- Crunchy French Toast
- Blueberry Ebelskivers
- Cinnamon Pumpkin Pancakes
- Wheat Germ Oats
- Favorite Pancakes (silver dollar pancakes)
- Green Monster Pancakes
- Cinnamon Bun Ebelskivers
- Whole Wheat Apple Bacon Pancakes for Two
- Sweet Potato Pancakes
- Gluten Free Pancakes (Chickpea pancakes)
- Peanut Butter Banana Ebelskivers
- Whole Wheat Pumpkin Streusel Pancakes
- Healthy Fulfilling Pancakes
- Whole Wheat Banana Chocolate Chip Pancakes
- Whole Wheat Oatmeal Pancakes
Holy Moly. I didn’t realize how much I like breakfast until I made this list.
You just can’t beat good old maple syrup…well, until you see the price. The pure maple syrup that we by is on average $20 per quart. With as much as we go through syrup, (yeah, we basically drink it) I was desperate to find a way to make my own, that is, without planting a tree and draining it, or whatever else they do to it to make it so delicious!
It’s just a simple little recipe, but the flavor is spectacular! I bought a whole thing of maple flavor for $4 at Whole Foods that’ll make TONS of batches of this homemade maple syrup. Can’t beat that when you’re on a budget!
Give it a try and let me know what you think!
Homemade Maple Syrup
- 1 cup water
- 1 cup sugar
- 1 cup brown sugar
- 1/2 teaspoon maple flavor
- Bring all of the ingredients to a boil, continuing to boil until all of the sugar has melted, stirring throughout.
- Remove from heat and let come to room temperature.
- Pour into containers and store in the fridge for up to 3 months.