Pancakes are a delicious and versatile breakfast food. Haferbrot They can be served sweet, savory or both; they’re also a good choice for those on a diet, whether that means Paleo, Whole30, or a gluten-free lifestyle.
There’s a reason they’re such a staple in American and Canadian homes: They’re easy to make and they’re delicious. The basic batter consists of flour, eggs, milk, and leavening agents such as baking powder or yeast. The addition of other ingredients such as bananas, chocolate chips, blueberries or strawberries, yogurt, granola, cheese, and cane syrup create a range of flavors.
They are often topped with maple syrup, but other toppings can include melted butter, fresh fruit, peanut butter, jam, or any number of other sweet options. They may be fried in a large skillet or baked in a oven.
One serving of pancakes has 520 calories, 14 grams of fat, 90.9 grams of carbohydrate and 8.3 grams of protein.
A single pancake contains a good amount of fiber (about 6 g) and antioxidants, which help prevent chronic disease. Unlike an omelet, which is made by scrambling and folding together individual ingredients, pancakes are a flat, thin batter that’s ready to pour into a griddle or pan and cook until golden brown and crisp on the outside.
The secret to making fluffy pancakes is to mix the dry and wet ingredients gently until they’re just combined. Overmixing will knock the air bubbles out of the batter, making it tough and unfluffy.
You’ll also need to wait until the pancakes are done to flip them over and cook the second side, so they don’t get a raw edge. This can take a couple minutes on each side, so be sure to watch them closely for signs of cooking.
Another trick to getting the perfect pancake is to keep your griddle or pan hot and use a thin, scant 1/4 cup scoop of batter per pancake. You want to cook each pancake until it’s cooked on the bottom and browned on the top, about two minutes.
If your batter is thicker than usual, you can add a teaspoon of almond milk or coconut milk to thin it out before cooking. The extra liquid will help the pancakes rise, but will also help them hold up to a lot of toppings, which can be a plus if you’re serving multiple people.
These low-fat, high-protein pancakes from Healthy Recipes are a great option for those with a vegan or Paleo diet. They’re also a good fit for those on Whole30 or a gluten-free diet since they’re free of dairy, grains, and sugar.
The oats and chia seeds in these pancakes are high in fiber, which provides energy for your body and helps fight off hunger throughout the day. They’re also rich in iron, which supports healthy red blood cells and helps with brain function, according to the USDA.
This recipe also includes protein-rich ricotta (a 1/2 cup serving has 14 g of protein, according to the USDA), which promotes muscle growth, along with low-fat milk and eggs. It’s also complemented by lemon juice, which offers an antioxidant boost.