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Real Food Pancake Syrup

Course 5:0
Cuisine n/a
Author DF, EF, GF, LF, NF, V, VG


  • 2 c. coconut sugar
  • 1 c. purified water
  • 3 tbsp. unsulphured blackstrap molasses
  • 1/2 tsp. Real Salt
  • 2 tsp. pure vanilla extract


  • In a small glass or stainless steel saucepan, mix together the coconut sugar, molasses, water, and salt.
  • Bring to a boil, stirring constantly. Allow to boil for about one minute, stirring constantly (be very careful as it might try to boil over; turn down the heat if necessary to prevent this).
  • Once the sugar is thoroughly dissolved, remove from the heat and allow to cool to room temperature. The syrup will thicken somewhat as it cools.
  • Stir in the vanilla extract.
  • Store in an airtight container in the refrigerator for up to 4 weeks.


For a different flavor, try using different extracts such as orange, mint, or almond, instead of the vanilla.