How to Make a Healthier Pancake

Until some nutritionist uncovers a group of beneficial chemicals in pancakes she might call crepeceuticals, it is going to be difficult to commend pancakes as a salutary food. The problem with pancakes is that they can be delicious, but they are regularly not satisfying. Plain, white flour pancakes supply uncomplicated sugars and fats in large quantity, the number of uncomplicated sugars greatly increased by the increasing of syrup. Because most people need a very large pancake or some pancakes to "fill up," the body churns out large amounts of insulin, which market fat in fat cells. While you are eating pancakes, your brain tells your pancreas, "There's more, I know there's more," so the pancreas releases more insulin than it regularly would for the same number of carbohydrate.

There are ways you can make pancakes that are both yummy and satisfying. One way is to add buttermilk to the pancake batter (or, let's be honest, to use a pancake mix including buttermilk). It makes pancakes slightly crumbly, so you eat them more slowly.

Pan Cake

Buttermilk reacts with baking powder to make the pancakes lighter, so you consume less in each bite. It also gives the pancakes a tang that blunts the anticipatory response in the pancreas.

Another way you can make a great pancake is to add fiber. Use whole grain flours-but be right not to mix them into the batter too vigorously. The more you mix a quick-bread batter, the more you form the gluten in the flour, and the tougher the result. You can avoid lumps in your batter by dumping the milk composition all at once into the flour mixture, then giving it a quick whisk, just a few seconds. Your batter may not be totally lump-free (everyone will know your pancakes are homemade), but your pancakes will be light and fluffy.

How to Make a Healthier Pancake

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