Can Babies Eat Maple Syrup?

Maple syrup is a syrup obtained from the xylem sap of different types of maple trees: sugar, red, black or from others. The starch stored in the trunks and roots of maple trees, is being converted into sugar, which rises in the sap in late winter and in early spring. There are holes drilled into the trunks of maple trees, in order to collect the secreted sap, which then is heated, so that much of the water evaporates, leaving behind the concentrated syrup.

The indigenous people of North America made the first maple syrup, later on European settlers learned and gradually refined the production methods. Canada is the largest maple syrup producer. Maple syrup is categorized according to density and translucency.

Maple syrup is usually used as a condiment in pancakes, waffles, oatmeal, porridge and French toast, but also as a sweetener ingredient in many baking products.

Maple syrup is high in carbs and sugars, it also contains vitamins B2, B1, calcium, magnesium, manganese, potassium and zinc.

Is Maple Syrup Better Than Sugar?

Sugars are higher ranked in the glycemic index table than maple syrup. Pure maple syrups have significantly more benefits and nutrients like calcium, magnesium, zinc, potassium, than other sugars. Not only are they lower in sugars, but they have also more minerals.

Is Maple Syrup Healthy For Babies?

Maple syrup is healthier than sugar, not only for babies, but for adults as well. It is safe, because it comes from natural sources, not being contaminated by soil. Sweeteners are recommended to be introduced into a baby’s diet at the age of 12 months old. Parents should pay attention to buy 100% pure maple syrup, if they choose to use it earlier.

Lemon and Maple Pancakes for Babies

Ingredients: 150g plain flour, 2 tsp baking powder, 200ml milk, 1 egg, 2 tbsp melted butter, zest and juice of ½ lemon (plus extra for serving), rapeseed oil for frying, and a drizzle of maple syrup for serving.

Sieve the flour and the baking powder into a large bowl. Mix the milk, egg and melted butter in another bowl. Wisk the liquid mixture into a well made in the flour, until they are totally combined. Put the zest and the lemon juice in, and stir well. Heat a frying pan over a medium heat, and pour 1 tsp of rapeseed oil for every batch of pancakes. Spoon 2-3 tbsp of batter into the pan, and cook until bubbles form, then flip over and cook the other side too. Serve with a little lemon zest and a little maple syrup.