We asked a nutritionist for advice on how to make a more digestible and healthy pancake batter, to be consumed for Candlemas but also throughout the year for snacks and breakfasts.
Sometimes demonized, pancakes are however not among the most caloric or least interesting desserts in terms of nutritional intake. On the contrary, they can even constitute a balanced snack or breakfast, especially if you make them at home. If the original recipe involves mixing flour, butter, milk, sugar and eggs, it can be modified slightly to make it more healthy or if you have any digestion problems.
Déborah Ohana, dietitian-nutritionist, gives us 3 tips for making homemade pancake batter that is more digestible and more nutritionally interesting. Of course, the specialist reminds that nothing stops you from eating traditional pancake batter: “From a purely nutritional point of view, what causes weight gain is chronic excess calories and not the food or a particular food.r”.
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3 tips for making pancake batter more digestible and healthy
- Use coconut flour : “It is interesting because it is richer in fiber and minerals than wheat flour and has a low GI which will help generate better hunger management with a gradual breakdown of carbohydrates.”.
- Replace cow’s milk : “Cow’s milk is completely digestible if we do not have digestive difficulties. We can also replace it with almond milk in case of intolerance or poor digestibility”.
- Favor buckwheat flour and wholemeal flours : “Buckwheat flour will just be richer in fiber and minerals (magnesium and potassium) and free of gluten for those who are intolerant to it. In general and without making it a restriction, it is interesting to favor wholemeal flours”.
Thanks to Déborah Ohana, dietician-nutritionist
www.do-nutrition.com