The Nutritionist and Dentist Approved Pancake
While we all love pancakes, there’s a reason they don’t feature regularly on breakfast tables. The implications of continually indulging on high sugar pancakes, is detrimental to both diets and dental health.
Over indulging in sugary meals and drinks can lead to fillings and tooth decay, along with potentially causing Type 2 diabetes and obesity. The good news is, nutritional and dental experts have found a healthier alternative to the sugary batter favoured around the world.
“Consuming sickly sweet treats, such as pancakes, can actually impact dental health instantly,” dentist Jordan Kirk said.
Saffron Wellness The Nutritionist and Dentist Approved Pancake therapist, Mike Murphy explains that the notoriously high sugar content of pancakes can be damaging not only to teeth but also to our health.
“Diets high in sugar have been associated with numerous chronic diseases including type-2 diabetes, heart disease, dementia and even cancer,” Mr Murphy said.
Mr Murphy advises on changes that can be made to improve the nutritional value of pancake batters.
“Steer towards the wholemeal flours over white as these will have higher nutritional value – many vitamins and minerals are lost in the refining process,” he said.
“There are also many gluten-free alternatives that can be used equally as well, including rice flour or my personal favourite, buckwheat flour which is high in fibre, magnesium and B-vitamins.”
While traditional pancake toppings such as jams and artificially flavoured syrups should be avoided due to their unnaturally high sugar content.
Mr Murphy does share some good news about our favourite Sunday breakfast listing the health benefits of drizzling maple syrup all over your freshly cooked pancakes.
“Real Maple syrup has a lower impact on blood sugar than table sugar or indeed the pancakes themselves,” he said.
For an alternative topping Mr Murphy recommends stewed berries.
“Berries are one of the most nutritious fruits, high in Vitamin C, anti-oxidants, phytonutrients and low in sugar.”
Banana-Chia Pancakes with Berries
1 medium-sized banana
100ml almond milk
2 tbsp chia seeds
50g buckwheat flour
1/2 tsp baking powder
1/2 tsp cinnamon
Pinch of sea salt
1 handful of berries
A drizzle of maple syrup (optional)
Extra virgin olive oil
1. Mash one banana with a fork and whisk in eggs, chia seeds, almond milk, buckwheat flour and baking powder.
2. Rest in the fridge for 30 minutes, then ladle individual pancakes onto a buttered-olive oiled pan, over moderate heat.
3. Flip over when you see a few bubbles appear (around 3-4 minutes) and cook for another 2-3 minutes until delicately browned on both sides.
4. To serve, add a pat of grass-fed butter and drizzle over your stewed berries.