I bet you'd be fine just using Splenda. Or agave nectar. Have you looked by the coffee for the sugar-free syrups? It's more of a flavoring than a pancake syrup, although sugar-free pancake syrup would also work.
I can't get SF syrups in my rural area and until I finally bit the bullet and ordered them online I always just used Splenda. (I didn't add any extra liquid.) Texture wise it was never an issue. Once I got the syrups I did like the flavors of my desserts better though.
Last edited by Heidi58 : 03-11-2011 at 09:56 AM.
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