pancakes

[Eddy]

In the order I mix:


2 Tbsp. (30 mL) sunflower oil
1 Tbsp. (15 mL) full-flavored olive oil (I like some bitterness and a good, peppery taste)
dash toasted sesame oil (no more than a few mL, or a fraction of a tsp.)
2 Tbsp. (30 mL) agave syrup
2 Tbsp. (30 mL) coconut vinegar
3 eggs
1/2 c. (120 mL) unsweetened soy milk
1/3 c. (75 mL) dark or medium rye flour
1/3 c. (75 mL) barley flour
2 Tbsp. (30 mL) brown rice flour
2 Tbsp. (30 mL) buckwheat flour
2 Tbsp. (30 mL) ground flax meal
salt
baking powder


IIRC, they're around 1300-1400 calories.

[Evermont]

Don't forget the good stuff!

http://www.ruralvermont.com/vermont_maple_syrup/syrupcan.jpg

[Eddy]

Don't forget the good stuff!


*licks screen*

Mmmmm....53g of tasty sugars per 1/4 cup... not that I know that off the top of my head or anything. :D

I used to use maple syrup in the pancakes. However, I've switched to agave in, and save the maple for the top. I have to be really careful measuring, though... I've had a few 200+ mg/dL excursions c/o "this looks like just another tablespoon".

It's hard to do less than 5U of maple. When on top of 6U of pancakes, I now restrict the good stuff to special occasions.

[Evermont]

*licks screen*

Mmmmm....53g of tasty sugars per 1/4 cup... not that I know that off the top of my head or anything. :D

I used to use maple syrup in the pancakes. However, I've switched to agave in, and save the maple for the top. I have to be really careful measuring, though... I've had a few 200+ mg/dL excursions c/o "this looks like just another tablespoon".

It's hard to do less than 5U of maple. When on top of 6U of pancakes, I now restrict the good stuff to special occasions.

I use agave too and of course, limit things like Maple syrup to special occasions. Actually, I think I'm way overdue, I haven't had anything like pancakes since Dx 5 months ago. I like your recipe but I'll need to shop for some of that stuff. What the heck is coconut vinegar and why do I need that stuff? Does it slow down the glucose spike?

[Eddy]

I use agave too and of course, limit things like Maple syrup to special occasions. Actually, I think I'm way overdue, I haven't had anything like pancakes since Dx 5 months ago.

I had pancakes a few hours ago. Being out of buckwheat, I substituted rice flour. (I also used straight olive oil, but that's a bit strong for some people.) No maple today, though. :(

What the heck is coconut vinegar

I think it's made from coconut sap. When I saw it in an asian market, I just had to try it.

and why do I need that stuff? Does it slow down the glucose spike?

There's no health reason for it. ;)

1. Coconut vinegar is my favorite for pancakes, followed by white wine vinegar;

2. It helps the flavor;

3. It _really_ helps make the pancakes light and fluffy, despite the whole grains (and heavy/dense rice and buckwheat flours).

Granted, everyone is different, but my glycemic response to the pancakes: about 3U digested by 1hr, the remaining 3U digested by 2hr. (I eat one, bolus, then eat the rest as I make them.)

Have fun. Hope you like 'em. :)

[Evermont]

...There's no health reason for it. ;)
...
3. It _really_ helps make the pancakes light and fluffy, despite the whole grains (and heavy/dense rice and buckwheat flours).


Aha, fluffiness! OK, that's a great tip. I've started experimenting with whole grain breads but they lack fluffiness, I'll try that.

And while you may not have intended it, I did remember correctly, vinegar DOES have the effect of lowering the glycemic index. (read article (http://www.diabetesincontrol.com/modules.php?name=News&file=article&sid=2475))

[Eddy]

Aha, fluffiness! OK, that's a great tip. I've started experimenting with whole grain breads but they lack fluffiness, I'll try that.


I recently made the mistake of running out of vinegar. I tried a batch of pancakes sans vinegar. Bleah! However did I tolerate that?!


And while you may not have intended it, I did remember correctly, vinegar DOES have the effect of lowering the glycemic index.


Very interesting... especially considering that, pre-DX, I would load up a salad with tangy vinaigrette... to the point where sane people would be disgusted by the taste. (I no longer crave vinegar like I did a while back.)

The other day, I made a dozen (24U total) banana muffins. Three overripe bananas, 12U { {rice syrup} and {turbinado sugar} }, 1 c. whole wheat flour, 1/3 c. barley flour. I used a couple tablespoons of vinegar then, too. (N.B.: I'm by no means listing all ingredients... just vinegar and significant carbohydrate.)

I found the correct bolus to be 25% Humalog and 75% Humulin-R... which surprised me, considering how much sweetening (~17U total) I used. I wonder if the vinegar helped.

Definitely interesting. Thanks for the heads-up!

[lisa821]

Curse you all. You're making me HUNGRY.

~Lisa

[ant hill]

Don't forget the good stuff!

Ho Keith, Don't do that. That's is soooo nice I could lick the screen buy it's not the same. Drool!!!

http://www.ruralvermont.com/vermont_maple_syrup/syrupcan.jpg
Oh how lovely MMMmmmm..... :D :T

[Eddy]

Well, the photo of maple syrup got the best of me. I'm currently eating a batch of pancakes with 3U (50 mL) of maple syrup on top.

Hopefully my BG holds. Must go to new client soon. (At least my preprandial was 93 mg/dL!)