Five tips for guilt-free pancakes
If you’ve been denying yourself pancakes for health and waist reasons, get out the griddle — they’re back.
PLAY FAST AND LOOSE WITH THE BATTER
“Pancake batters are like cookie mixtures: They aren’t an exact science. You can throw all kinds of stuff into them and they’ll still come out just fine!,” says nutritionist Elizabeth Somer, RD, author of The Food and Mood Cookbook. Here’s how to re-hab your favorite recipe: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.
- Skip the pat of butter on top; it instantly adds up to 100 calories of fat.
Read more: Five tips for guilt-free pancakes
