Most people know you can’t enjoy a stack of pancakes without a healthy drizzle of syrup. But the sweet breakfast staple might make more than just your tongue happy.

New research suggests that replacing refined sugar with pure maple syrup could decrease risk factors for heart disease and diabetes.

Canadian researchers studied 42 healthy participants between the ages of 18 and 75 with body mass indexes between 23 and 40. The study targeted overweight adults with mild cardiovascular and metabolic abnormalities that can increase the risk of cardiovascular disease and diabetes.

Each participant replaced 5% of their daily calories with either a refined sugar syrup or maple syrup for eight weeks. They took a four-week break and then repeated the process for another eight-week cycle.

The researchers found that those who replaced 5% of their calories with maple syrup saw a significant reduction in risk factors associated with heart disease and diabetes compared with those who used the refined sugar syrup.

The maple syrup group had better control over their blood sugar, lower blood pressure, reduced abdominal fat, and improved gut health. Poor blood pressure control, high blood pressure, belly fat, and harmful gut bacteria have all been linked to an increased risk for heart disease and diabetes.

The researchers said maple syrup is beneficial because it has 12% fewer calories than light corn syrup, and it also contains essential nutrients like manganese, calcium, thiamin, potassium, and copper.

Please don’t take this as an invitation to drown your flapjacks in syrup. But in moderation, maple syrup may deserve a spot on your breakfast plate.