I love pancakes. If you don’t already know this about me, then you will quickly learn this fact as you check out our blog. We have pancakes every Sunday. I used to make homemade maple syrup..you know the stuff that is 2 cups of sugar with 1 cup of water.. yeah that stuff. We also are big fans of peanut butter slathered on top of our pancakes too. When we decided to make a healthier jump I wanted something I could use to top our pancakes with. I don’t like paying the money for real maple syrup, so I knew I needed to come up with a new solution. Then it dawned on me. Why not combine the two, peanut butter and syrup! I then came up with the wonderful idea of having a Peanut Butter Syrup!
I tested this recipe at least 6 different times just trying to get the texture right and I believe I have finally championed it! This syrup has minimal sweetener, and therefore is definitely healthier than your typical store-bought syrup. It has such a great creamy texture and makes for an awesome party in your mouth for every bite!
- 1 cup unsweetened non-dairy milk (I use soy milk)
- ½ cup peanut butter
- 1-3 Tbsp agave
- 1 tsp vanilla
- a pinch of salt
- Place all the ingredients in a sauce pan and heat over medium heat for 3-5 minutes or until desired texture. Don't let it boil or it becomes too thick. Remove from heat and let cool.
- The top will glaze over, so stir as needed.
I can only imagine what this homemade peanut butter syrup would taste like on top of banana pancakes! Yumm!
What are your favorite pancake toppings?
Enjoy!
Kristin
Ellsie says:
I made a smaller batch of this in the microwave and it was AMAZING. Perfect on my two ingredient banana pancakes (no longer vegan though).
kristin reichert says:
So glad you liked it! Thanks for trying it out!
Kinsey says:
I just made this today to go with my vegan banana pancakes and it was amazing! I will definitely be making this again in the very near future 🙂
Chelsea says:
Hi! I can’t wait to try this! Can you store this in the fridge for several days?
kristin reichert says:
Yes I’ve refrigerated it for up to a week in the past and it still tastes great. Let me know how it works for you!
becky says:
Any idea if it turns out the same using dairy milk?
kristin reichert says:
I haven’t tried it with dairy milk, but I would imagine it would work pretty much the same.
Su says:
Amazing recipe. We are not vegan but have cut down substantially on meat and other animal products. However, my kids still adore a nice bowl of vanilla ice cream and this syrup was amazing on it. I have bought Reese’s PB Syrup before and I don’t feel good about my kids eating all that HFCS. This is a healthy alternative. Thanks for posting.
kristin reichert says:
Thanks! I’m so glad you guys like it. It’s nice to hear that even people who aren’t strictly on a plant-based diet also enjoy my recipes. Thanks for sharing!
-Kristin