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Medical Forum / Diseases and Disorders / Diabetes / March 2006Diabetic Friendly Pancakes
I just posted a recipe for low carb pancakes that taste pretty darned good. I can actually eat these in the a.m. and get a 1 hour PP (post pancake) number of 106. That's using the sugar free syrup...not the blueberry or strawberry sorbet suggested in the recipe. I can't tell you how happy I am to be able to eat pancakes in the morning. "I love the smell of pancakes in the morning. Smells like victory." Forgot to mention I posted recipe to alt.food.diabetic >I just posted a recipe for low carb pancakes that taste pretty darned good. > [quoted text clipped - 7 lines] > > "I love the smell of pancakes in the morning. Smells like victory." The recipe certainly looks like it will be worth a try. I miss pancakes and waffles so this could be a treat. Thanks for sharing the info. After eight years of this disease and all the food disappointments that have come with it, I've developed a flexibility and gratitude one sees in refugees who wait patiently for handouts of any available food. I'm no longer fussy when it comes to approximations of foods I once loved and can no longer safely eat. . What I'm curious about is how others will react when they taste these cakes. Also, I stopped using a quarter tsp. of vanilla and substituted 2 dashes of nutmeg because I think the flavor is improved by that change. I'm still looking for another spice to round out the flavor, so if someone has a suggestion, I think we'd all appreciate hearing it. Maybe allspice? Maybe pumpkin pie spice? > The recipe certainly looks like it will be worth a try. I miss pancakes > and waffles so this could be a treat. > Thanks for sharing the info. > After eight years of this disease and all the food disappointments that > have come with it, I've developed a flexibility and gratitude one sees in [quoted text clipped - 9 lines] > suggestion, I think we'd all appreciate hearing it. Maybe allspice? Maybe > pumpkin pie spice? When I saw the soy flour and unsweetened soy milk, I had to pass. I do not mind tofu, but every soy flour pasta I tried had the unpalatable chewiness of rubber bands, and I just can't stand the taste of "beans" in my pastry or cake choices. "Soy cheese" is just such an oxymoron that it should be banned from every lexicon. "Low fat" cheeses for the most part have a very unpleasant, almost plastic like taste, and are an abomination as it is. ;-) To each their own. Dennis (Type 2) When I first tasted some raw soy flour, I thought "Yuck. This stuff is AWFUL." But when I made some cookies and cooked them, voila! No bean taste. The concoctions made with soy flour are not not as wonderful as those made with wheat flour, but for me, they're a deal I'm willing to make to eat safely. I've never tried soy pastas. A great vegetarian restaurant in Manhattan Beach, CA uses Tofu in its recipes to replace cheese and does a good job with it. I've tried tofu hot dogs and tofu sliced cheeses and don't like either. It may be that my "grateful refugee" mentality or that my taste buds are not so sensitive to the soy bean's beany flavor. I know from experience that everyone isn't so accepting of soy. Another soy item I don't like is stir fried chunks of tofu in Chinese cuisine. I can say that I was pleasantly surprised with the soy pancakes. >> After eight years of this disease and all the food disappointments that >> have come with it, I've developed a flexibility and gratitude one sees in [quoted text clipped - 20 lines] > > Dennis (Type 2) Uncle I am so glad to hear that you found something works for ou that you love. It is so important that we have foods that we enjoy instead of grabbing for the wrong stuff that will get us in diabetic trouble. enjoy those pancakes. Loretta -- In tribute to the United States of America and the State of Israel, two bastions of strength in a world filled with strife and terrorism. |
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