When it comes to breakfast we all know the first meals that come to mind are pancakes or waffles! And of course, a good breakfast pancake or waffle always needs SYRUP! Pure Maple Syrup is my families favorite, but there is one other syrup we will make on occasion (mostly special occasions) that just takes our pancakes and waffles to the next level!
Buttermilk Syrup can be made a few different ways. Today, I'm just going to share with you my favorite way to make it! We don't eat too much dairy in our home, for one, it can cause more inflammation to your gut/body, especially if you're body is already dealing with inflammation, and two, conventional dairy is striped of its nutrients and harder on the body than it's raw dairy form. So whenever I buy diary, I try to get raw, organic, and/or grass-fed. Raw dairy is contains even higher levels of vitamins A, D, E, and K than conventional dairy. It is also rich in butyric acid! "Butyric acid supports the health and healing of cells in the small and large intestine. It’s also the favored source of fuel for the cells lining the interior of the large intestine or colon." (https://pubmed.ncbi.nlm.nih.gov/12480096)
Buttermilk Syrup Original Recipe
1 cup butter
1 cup heavy whipping cream
1 cup sugar
1 tsp baking soda
1 tsp vanilla extract
To this!!!
Here's the super simple and easy swaps I did to make this healthier.
Buttermilk Syrup - Nutrivation Dupe
1 cup grass-fed organic butter or ghee (I use kerrygold)
1 cup organic coconut cream (or organic heavy whipping cream)
1/2 cup coconut sugar
1 tsp baking soda
1 tsp vanilla extract
In a small pot, melt butter, add in coconut cream (or heavy whipping cream), and coconut sugar. Bring to a simmer and whisk well together on for about 5 minutes. Turn off the heat and add baking soda and vanilla. Stir until well combined. Serve on top of your favorite pancakes, waffles, crepes, or even ice cream!
(Side note: make sure your pot is big enough, as the syrup will foam up.)
You already know why I swap out the dairy for grass-fed and organic options, here's why I swap out sugar for coconut sugar (and did you notice I decreased the amount?):
Coconut sugar has a slightly lower glycemic index, meaning it doesn't spike your blood sugar levels as much as white sugar.
Coconut sugar is also a non-GMO crop, where granulated sugar is (meaning it's been sprayed with glyphosate, which is harmful to ingest and results in harming the gut lining).
Coconut sugar contains trace minerals, making it contain more nutrients than granulated sugar and cane sugar.
As far as calorie for calorie goes when it comes to coconut sugar vs granulated sugar, they are about 6's. So the best way to reduce your sugar consumption and calorie intake, I hardly ever use the recommended amount of sugar in recipes. There's always way too much. This syrup still turns out plenty sweet, even when reducing your sugar by half! And I promise you, you won't even miss the other 1/2 cup.
See how simple swaps can be made to add more nutrition to your life? Amazing isn't it?
If you're looking for more nutritious breakfast recipes, check out my Recipe Book!
Enjoy!
Danielle
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