This is another Chef Brad recipe. I know it looks like chocolate, and in fact, my 4 year old calls this the ‘chocolate syrup’, but there’s not chocolate in this recipe; the dark color comes from coconut sugar which is a very dark brown. I love that this buttermilk syrup is made from coconut sugar; it’s still super yummy but coconut sugar doesn’t have the same impact on your blood sugar as normal sugar which is nice.
Pictured I have my vanilla coconut sugar (right) and my plain old coconut sugar (left), both of which would work perfect for this recipe. I normally just use the plain coconut sugar but the vanilla was on sale so I gave it a try. You’re going to melt your butter in a medium/large saucepan over medium high heat(do not use a smaller saucepan as it bubbles and rises and you’d have a big mess on your hands). Then you’ll add in your sugar, butter milk and vanilla and bring it to a boil.
Turn the heat down and simmer it for a couple of minutes so it can thicken slightly, then remove from heat and stir in your baking soda and it’ll bubble and thicken a little more.
Serve this warm over pancakes, waffles, french toast etc (I put the link for the cottage cheese pancakes here but if you’d like to see more pancake recipes, I have a couple more under my recipe tab). It gets a little frothy at the top so give it a quick stir before you serve it.
And if you want, you can add a little bit of coconut whipped cream, or any whipped cream for that matter.
Buttermilk Syrup- lightly adapted from Chef Brad
1 c butter
1 c buttermilk (can use whole milk or almond milk with 1 Tbsp lemon juice)
3 c coconut sugar (or another sugar; which will leave it a much lighter color)
1 tsp vanilla
1 tsp baking soda
*do not double
Melt butter in a medium saucepan or medium heat. Add buttermilk, coconut sugar, and vanilla and bring to a boil. Turn heat down and simmer for a couple of minutes. Remove from heat, stir in baking soda and serve warm over pancakes, waffles, or French Toast.