Simple Fruit Sauce For Pancakes

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Have you tried these pancakes yet? I eat them probably 3 times a week for breakfast. If that’s wrong I don’t want to be right.

The thing is, they’re healthy, too. On account of the garbanzo bean flour and egg they have 10g of fiber and 18g of protein. Add a little something sweet and that’s a breakfast.

This fruit syrup is simple—no fuss—and only has a touch of honey for sweetness making it plenty healthy, too. So go ahead, pour it on, and pass it over.

Simple Fruit Syrup

Ingredients:

  • 8oz fresh or frozen fruit(try strawberries, blueberries, raspberries, even mango!)
  • 1 Tablespoon honey
  • 1/8 teaspoon salt

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Cook the fruit in a small pot over a low heat until tender enough that a fork easily glides through.

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Mash the fruit until smooth and jelly-like. Alternatively, you could puree the fruit in a food processor or blender for an even smoother puree.

Stir in the honey and salt.

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Pour into a serving container and serve. Refrigerate leftover sauce for 2-3 days.

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You could eat this on pancakes, ice cream, toast—anything! I like the sauce thicker so you get whole chunks of fruit in every bite. It thickens up as it cools to be more like jelly, so you might want to heat it up depending on how you’re using it. It would taste great warm on ice cream, though I think that goes without saying.

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13 Responses to Simple Fruit Sauce For Pancakes
  1. VeggieGirl
    June 15, 2011 | 9:27 am

    Oooh, must try the pancakes and sauce.

  2. holly
    June 15, 2011 | 9:52 am

    in honor of you, i caught up on all 15+ of your posts (i’m sorry!) listening to my backstreet boys pandora station. i knew you would approve.

    anyways…..i NEED to make your peanut version of puppy chow! seriously, that was a genius idea. and i have marinara sauce waiting to poach eggs (perhaps tonight?). socca has been on my to-make list for forever. and your grilled eggs were j’adorable! gosh, i love eggs.

    it’s always good to catch up on your witty posts and delicious gluten-free eats. please drop me a line and let me know how your culinary internship thing is going! much love my dear evan!!!

    p.s. any love interest news?

  3. Mrs. Fish
    June 15, 2011 | 10:08 am

    I love strawberry sauce on pancakes! :)

  4. A Tablespoon of Liz
    June 15, 2011 | 10:27 am

    I loooove chickpea pancakes! I’ve never tried your recipe however, I’ll have to try it sometime soon! and that fruit sauce looks amazing. I’ve been looking for something besides syrup to put on my pancakes lately.

  5. Abby
    June 15, 2011 | 1:07 pm

    Those pancakes have a great protein punch! :) I need to try this combo! Pancakes with just syrup bores me! lol.

  6. BroccoliHut
    June 15, 2011 | 9:44 pm

    I’m thinking this would be amazing on some banana fro-yo:)

  7. jen
    June 16, 2011 | 8:51 pm

    CAN YOU make this as a jelly? would i have to do anything different? thanks!

    • Wannabe Chef
      June 16, 2011 | 9:13 pm

      Once it cooled and was refrigerated, it was very thick and jelly like. I think it would be fine that way with the recipe as is.

      • jen
        June 17, 2011 | 9:17 am

        awesome thanks so much for the speedy response! would fresh or frozen fruit be better for making jelly? thanks!

        • Wannabe Chef
          June 17, 2011 | 9:25 am

          I think frozen would be better since it’s always frozen after it’s ripened and usually cheaper than fresh, especially when the fruits aren’t in season

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  9. Gluten-Free Pancakes | The Wannabe Chef
    July 24, 2011 | 9:43 pm

    [...] with maple syrup, nut butter, coconut shreds, fruit sauce, or whatever else you can think [...]

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