Saturday, 9 August 2008

Do you like pancakes? I do but I seldom make them. Even if the procedure is fairly simply, it still hard work for a busy Mum like me. But I guess most people don't share my reason why they don't make pancakes for breakfast anymore. It's the calories in them. I read that making pancakes are like baking cookies or making rissoles. You can threw in whatever you like and the mixture will just come out fine.

Here's some tips on how to make pancakes guilt free:

1. Cut Down the Calories
· Use half the oil, margarine, shortening, or butter called for in the recipe.
· Use nonfat milk or nonfat condensed milk -- or low-fat buttermilk or soymilk -- instead of whole milk.
· Use cooking spray to prepare the griddle.
· Keep servings to two 4" pancakes.

2. Pump Up the Fiber
· Replace some of the white or unbleached flour with whole-wheat pastry flour. (It's lighter than regular whole-wheat flour.) Start with 3/4 cup white and 1/4 cup whole-wheat flour for every cup of flour called for. Increase the whole-wheat flour every time you cook until you find the proportion you like best.
· Toss in a handful of oatmeal to up the protein and fiber. (You may need to add a little extra milk, too.)
· To make gluten-free pancakes, use buckwheat flour.

3. Skim Off the Cholesterol
· Replace the eggs with egg substitute, or use two whites per yolk.
· For fluffier pancakes, whip the whites separately, and then fold them into the batter.

4. Skinny Down the Sugar
· Replace half the sugar with Splenda.
· Try adding sweet-tasting flavorings: vanilla, nutmeg, and/or cinnamon, and leave out some of the sugar.

5. Rev Up the Antioxidants
· Mix a spoonful of canned pumpkin, grated apple, or whole blueberries into the batter.
· Add some toasted wheat germ or ground flaxseeds, too.

6. Swap Out the Syrup
· Heap on fresh or thawed berries -- any kind.
· Top with a tablespoon of all-fruit apricot jam and a sliced banana.
· Spoon on fat-free sour cream, yogurt, or ricotta cheese mixed with mango chunks or mandarin oranges.

If you still crave syrup, drizzle any of the above with a little agave nectar (sold in health-food stores). It tastes as sweet as syrup, but it's far easier on your blood sugar levels.

There you go. I'm sure indulging to pancakes once in a while will be guilt-free. :)

By the way, have I mentioned before that Mcj loves watching cooking shows? It's not because he watched it online in Sony Vaio because he hasn't got none of that. He doesn't cook either. I can' explain it myself but I tell you, he fits the showing time of his favorite cooking show in his work schedule. I'm stump!



Life in a home with gluten-free diet, preventing Diabetes 2 and trying to be lactose-free. And a little bit fussy child. It sounds difficult and complicated but not really. It's been roughly ten years on - we have a lot of practice.

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