Log Cabin syrup and Weight Watchers Sweet Potato Pancakes

Listening to NPR this morning, I learned that Vermont IHOP restaurants were given permission to serve maple syrup along with other IHOP syrups. Makes sense, since Vermont is the biggest maple syrup producer in the U.S.

NPR ended the short segment with, “Just don’t think too much about what’s in your syrup.” Well, we know what’s really in most pancake syrups – High Fructose Corn Syrup (HFCS). I have stopped using pancake syrup and use real maple syrup, jam, honey, apple sauce, or agave nectar on the pancakes I make for my family.

Log Cabin replaces high fructose corn syrup with real sugar logcabin

Even though I’ve made the switch to more wholesome pancake toppings, I was happy to hear that Log Cabin®, announced the reformulation of its syrup line by replacing High Fructose Corn Syrup with natural sugar.

“Heritage and history are important to us, as our brand has proved to be a family household tradition since 1887” says Allison Meyer, Associate Brand Manager of Pinnacle Foods. “That said, Log Cabin is the first brand in a long time to bring innovation to the syrup category by removing high fructose corn syrup.”

The reformulation was driven by growing consumer concerns about HFCS. Moms are avoiding products that use it. It was a smart move on Log Cabin’s part to get rid of HFCS and replace it with sugar since that is what consumers want. Log Cabin comes in in Original, Lite and Sugar Free varieties.

Start the day off with a healthy pancake breakfast

pancakes with berries and syrup Splurging calories on pancake syrup is OK once in awhile. The best bet for people trying to lose weight or eat more healthfully is to pick a low calorie, low fat and high in fiber pancake recipe, and try lite or sugar free syrups.

Here’s a Weight Watchers recipe that fits the bill. For convenience, you can use canned pumpkin like Farmer's Market Foods Organic Canned Pumpkin instead of sweet potato. If you can’t find pumpkin butter, use apple butter instead. Also if you can’t find (or afford!) fresh blueberries, try frozen berries or strawberries.

Sweet Potato Pancakes

Ingredients:

3/4 cup multi-grain pancake mix, add water only (Arrowhead Mills Multigrain Pancake & Waffle Mix is a good choice.)
1/2 large cooked sweet potato, or 1 small, peeled and pureed (1/2 cup)
3/4 cup apple juice
1 tsp pumpkin pie spice
4 oz Stonyfield Low Fat Vanilla Yogurt
2 tbsp reduced-calorie pancake syrup like Log Cabin Lite
1/4 cup blueberries
1/3 cup pumpkin butter

Instructions:

Stir together pancake mix, sweet potato, juice and spice.
In a separate bowl stir together pumpkin butter, yogurt and syrup.
Warm a large, nonstick skillet coated with cooking spray over medium-low heat.
Ladle out batter in small batches (about 2 tablespoons). Cook pancakes until nicely browned on both sides. Repeat with remaining batter.
To serve: top pancakes with pumpkin butter mixture. Garnish with berries.

Weight Watchers POINTS = 5 per serving (Three pancakes and about 3 1/2 tablespoons topping per serving.)

(And don’t forget that pancakes are good for dinner, too!)

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