I haven't had pancakes in more than 5 years now...

After almost 25 years of being a Type 1 diabetic I can assure you, IMO, there probably are no good low cal/no cal syrups if you have acquired a taste for the real stuff. There are however many syrups that you can get used to and enjoy it’s just a matter of taste and time. Now having said that I have to qualify it. In Dec. of 1999 after almost 25 years of diabetes I had a Kidney/Pancreas transplant. I immediately went out to enjoy all those goooood sugary things I had missed out on for decades. Well guess what I had become so used to the low cal stuff that everything tasted to rich or sweet . So I went back to the dietetic stuff. LOL! Good luck it’s nothing to trifle with and BTW if you have insulin dependent Type 1 diabetes you can have a Pancreas transplant as long as you don’t as of yet have any complications. Check with California Pacific Hospital in San Francisco.

Wildkow


p.s. Hey just cause you have D doesn't mean you can't take an extra dose of insulin to compensate just bend over and take it like a man! It’s the same if you have Adult non-insulin Type 2 diabetes just take an extra pill, run an extra mile etc. . . . God Bless

 

I haven't had pancakes for a while, but I'm not diabetic. I think this weekend I might have to enjoy some in honor of those who can't. It's really surprising how we take every little thing in our lives for granted, so thanks for the reminder!

As for what Kow said about getting used to things, I concur: I cut soft drinks out of my diet almost completely a few years ago, and now they taste like syrup to me... but not like yummy pancake syrup, just saturated overpowering sweetness. I hope you can find a reasonable alternative for pancakes!

 

2 words.
Savory Crepes.

Here is an example, I best add I am no nutritionist.

Savory Crepes with Creamy Chicken, Ham and Mushroom Filling Recipe courtesy Emeril Lagasse, 2003 Show: Emeril LiveEpisode: Do Ahead Party 12 Crepes, recipe follows
6 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups chicken stock, hot
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups heavy cream
1 tablespoon milk
1 pound boneless, skinless chicken breasts, cut into 1/2-inch dice
Essence, recipe follows
1/2 cup finely chopped shallots
1 1/2 teaspoons minced garlic
8 ounces mushrooms (such as button and shiitake), stems trimmed, wiped clean, and roughly chopped
1/4 pound baked ham, chopped (about 3/4 cup)
1/4 cup dry sherry
1 tablespoon minced fresh tarragon leaves
1 tablespoon chopped green onions
1 cup grated Gruyere
3/4 cup grated Parmesan

Preheat the oven to 400 degrees F. Butter a glass 9 by 13-inch baking dish and set aside.
In a medium saucepan, melt 4 tablespoons of the butter over medium heat. Add the flour and cook, stirring constantly, until thickened into a pale blond roux, 2 to 3 minutes. Add the hot stock in a steady stream, whisking to incorporate. Bring to a simmer and cook, stirring frequently with a heavy wooden spoon until thick. Add 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper, and stir to incorporate. Slowly whisk in the cream and simmer, stirring, until well incorporated and thickened. Remove from the heat and very lightly film the top with the milk to prevent a skin from forming.
In a large saute pan or skillet, heat the remaining 2 tablespoons of butter over medium-high heat. Add the diced chicken, season lightly with Essence, and cook, stirring, until lightly browned and cooked through, about 4 minutes. Remove with a slotted spoon. To the fat and juices in the pan add the shallots and garlic and cook, stirring, for 1 minute. Add the mushrooms, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper, and cook, stirring, until they have given off their water and are starting to color, 3 to 4 minutes. Add the ham and cook, stirring, for 1 minute. Add the sherry and bring to a boil, stirring to deglaze the pan. Add the tarragon and green onions, and return the chicken to the pan. Stir well to blend and cook until the sherry has evaporated. Reduce the heat to low and stir in enough of the cream sauce to bind and thicken, 1 to 1 1/2 cups. Remove from the heat and let cool slightly.
Place the crepes on a work surface. One at a time, spoon the filling along the bottom third of each crepe, about 3 tablespoons per crepe, and roll into a cylinder to enclose the filling. Place, seam side down, in the prepared baking dish. Repeat with the remaining crepes.
To the remaining cream sauce, add the Gruyere and stir to incorporate. Spoon the sauce evenly over the crepes. (NOTE: The crepes can be tightly covered with plastic wrap and refrigerated for 1 day or frozen for 3 days at this point. Bring to room temperature before baking.)
Bake until warmed through and the top starts to become bubbly, 15 to 20 minutes. Remove from the oven and top with the Parmesan. Bake until the cheese is melted and the topping is golden brown, 5 to 10 minutes.
Remove from the oven and place in a chafing dish holder or on trivets. Serve hot, 1 to 2 crepes per person.

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Crepes:
3/4 cup all-purpose flour
3 large eggs, beaten
3/4 cup plus 3 tablespoons whole milk
Pinch salt
6 teaspoons melted unsalted butter

Whisk together the flour, eggs, milk, and 4 1/2 teaspoons of the butter to form a smooth, thin batter. Refrigerate for at least 1 hour before proceeding.
Heat a heavy 6-inch skillet or crepe pan over medium-high heat. When hot, brush with a light coating of the remaining butter. Ladle about 1/4 cup of crepe batter into the pan, tilting the skillet to evenly coat the pan with batter. Cook until golden brown on the bottom and the top begins to look dry, 1 to 2 minutes. Using a spatula, carefully turn the crepe and cook on the second side just until the bottom colors slightly, about 30 seconds. Transfer to a plate and cover loosely with waxed paper to keep warm. Repeat with remaining batter. Assemble as directed in the Creamy Chicken and Mushroom Crepes. (Alternatively, make ahead and when cool, layer between sheets of waxed paper and wrap tightly in plastic wrap. Refrigerate until ready to use, up to 3 days.) Yield: 12 (6-inch) crepes


Copied only as an example from Recipes : Savory Crepes with Creamy Chicken, Ham and Mushroom Filling : Food Network

 

It's been quite a while for no reason but laziness and it's hard to make pancakes for one.

Reminds me.....I haven't had my Mom's apple pancakes in quite a while. I think I'll put in a request.

 

Carey's Sugar-free syrup is pretty good. No, it's not as good as real maple syrup, but it's a decent substitute.

 

Just crawled into bed it's 1:30 am, sleep doesn't come easy for me so I pop into priuschat for an update and read patsparks recipe. Now I'm hungry! But I don't have the shallots, garlic or heavy cream not to mention Gruyere! WHAT THE HELL IS A GRUYERE!?!?!? grrrrr Payback is gonna be a bitch pat! LOL!

Wildkow

 

Suffer baby!!
Call it payback for when you have given me a hard time.
Have a look here for an answer, Gruyère (cheese - Wikipedia, the free encyclopedia)

 

I've found a newer sweetener called 'blue agave'. No it doesn't taste like maple syrup, but it's very sweet and my reading suggests it doesn't affect your blood sugar like most sweeteners. Google is your friend:

Agave syrup - Wikipedia, the free encyclopedia

Agave syrup consists primarily of fructose and glucose. One source[3] gives 92% fructose and 8% glucose; another[4] gives 56% fructose and 20% glucose. These differences presumably reflect variation from one vendor of agave syrup to another.
There is significant concern about the health effects of fructose, since Agave has a fructose content much higher than high-fructose corn syrup. Due to its fructose content, agave syrup is notable in that its glycemic index and glycemic load are apparently lower than most if not all other natural sweeteners on the market [5].

Fructose is often recommended for diabetics due to its glycemic index being significantly lower than both glucose, sucrose and starches.