2. Pancake or waffle
Advertisement
Traditional batters rely on white flour plus sugar, producing a refined starch platform often drenched in syrup that doubles or triples total sugar. Toppings like whipped spreads, sweetened nut butters, or processed bacon add saturated fat and sodium without balancing nutrients. Even gluten free mixes can lean heavily on refined starches like tapioca. If you love them, treat them as an occasional weekend meal and rebalance: use a batter with half whole grain flour or oat flour, fold in chia or ground flax for fiber, and swap syrup excess for a light drizzle plus fresh fruit and a protein source like eggs or unsweetened yogurt. Avoid stacking plates which pushes portions beyond typical energy needs.
Advertisement
