The Nutritionist Shared Secrets for Making Healthy Pancakes for Maslenitsa 0 8

The expert recommends using low-fat milk or dairy products for making pancake batter. It is also advisable to reduce the number of egg yolks and oil, and to replace part of the premium flour with whole grain flour. This will help enrich the pancakes with fiber, vitamins, and minerals.

In addition, the doctor advises preparing pancakes with the addition of vegetables and fruits — finely chopped or grated: carrots, spinach, beets, green onions, or apples. Another interesting option is to use puree from frozen berries, such as cranberries, blueberries, lingonberries, sea buckthorn, and cherries.

“For the filling of stuffed pancakes, low-fat cottage cheese is an excellent choice. You can also use stewed cabbage or other vegetables. For meat fillings, it is better to choose lean types of meat and poultry, such as rabbit, chicken, or turkey,” the doctor added.

Moreover, the method of cooking pancakes is important. They should not be fried; it is better to bake them, greasing the pan or electric pancake maker with a minimal amount of oil. Frying the filling is also not recommended.