Who banned pancakes for those who care about their health?
Doctors are breaking stereotypes by proving that airy pancakes can become part of a healthy diet.
The main thing is to reconsider the approach to their preparation and serving.
The first step to healthy pancakes is to give up white flour. Whole grain, oat, almond or chickpea flour - this choice not only lowers the glycemic index, but also enriches the dish with fiber.
An unusual option is to add vegetable puree of spinach, carrots or beets to the dough. This will give the pancakes a bright color and a portion of vitamins.
Nutritionists advise eliminating sugar and using carbonated mineral water instead of milk - the dough will turn out light and porous.
The main enemy of your figure is the oil in which pancakes are traditionally cooked.
Try using a non-stick frying pan and a silicone brush: this way the fat is spread in a thin layer, almost without being absorbed. Even a teaspoon of oil will be enough for the entire portion, if the frying pan is of high quality.
Classic additives like condensed milk or jam are considered "calorie traps." Instead, try unsweetened jam, light cottage cheese with herbs, or pieces of lean fish.
Natural yogurt without additives will be an alternative to sour cream, and fresh berries will add sweetness without harm.
A pancake is a basis for experimentation, not a reason for remorse. The secret to healthy pancakes is simple: replacing ingredients with more nutritious ones and paying attention to detail.
Now you can enjoy your favorite dish without fear for your figure - just make a choice in favor of awareness, not prohibitions.
