Two Tips For Healthier Pancakes This Fall
When I was first dating my boyfriend Sam, he’d make me banana pancakes. We dated long distance for over a year, so I’d fly up for the weekend and was frequently romanced by these breakfasts. Now that we live together, the banana pancakes aren’t as frequent an occurrence but when they do happen Sam sticks to two rules of the pancake game which make his stand out above the rest.
I was intrigued to read a piece on Slate the other day that echoed Sam’s approach to pancakes. The writer, Nicholas Day, mentioned that two tricks to pancake nirvana (i.e. not feeling like you need to take a nap after having a few on Sunday morning) is to add more fruit and swap in some whole-grain flour. While he insists it’s not for health reasons but more a matter of taste, Day does love using white whole-wheat flour and loads his pancakes with fruit.
In fact, you could say he has a real fruit philosophy. In short: leave the blueberries at the market. Instead, reach for fruit that caramelizes like bananas or peaches. Day likes to cover the tops of each pancake with fruit while they’re face up on the griddle so that when you flip them the fruit softens and caramelizes. As for the whole-grain flours? The flavor is more complex and helps balance out the sweetness of the maple syrup. This is pancake consideration at its finest.
Do you have healthier pancake tips?
Read More: Make Pancakes with Whole Grains and Fruit — Not Because They’re Healthy, Because They’re Good on Slate’s Browbeat
(Images: Leela Cyd)