This is a little healthier version of the classic buttermilk syrup. Don’t get me wrong, this isn’t a health food, but with the healthier fat like coconut oil in replace of half the butter, it makes it a little healthier. I don’t feel so bad when my kids beg for it because we serve it over my whole grain blender pancakes. Sometimes it takes a little sweetness to get our kids to devour the whole grains. I promise you yours will when they try it!! If you haven’t tried the blender pancakes, give them a try!
Coconut Buttermilk Syrup
- 1/2 c. coconut oil (Organic Extra Virgin, not refined)
- 1/2 c. butter
- 2-3 c. sugar
- 1 1/2 c. buttermilk
- 2 t. baking soda
- 1 T. vanilla
Put first four ingredients into a small sauce pan and melt over medium heat. Stir and let boil for a couple minutes. Be careful not to let it boil over the sides. It grows quickly, so watch it!! Remove from heat.
In a large bowl, put 2 t. baking soda & 1 T. vanilla. Pour the hot liquid into the baking soda and vanilla mixture and whisk until blended. Make sure your bowl is large enough because when the hot liquid hits the baking soda, it’s like a volcanic eruption of bubbles. The kids love it, but you don’t want it to overflow, so be careful! Enjoy the bubbly syrup!
Leftovers store well in the refrigerator for weeks!
In the Fall time when peaches are in season, they are delicious on top of your whole grain pancakes sprinkled with some blueberries!! It’s one of my favorite breakfasts!
