Daily Independent (Ashland, KY)

Food

May 15, 2012

Jarring approach to slaw; barbecue ideas; healthier pancakes

(Continued)

ASHLAND — Mix all the ingredients into the bowl except for the fruit.

Make sure your skillet is turned on medium to hot as you do not want the pancakes to burn.

Pour the batter onto the pan and then add your desired fruit. Pinch pieces of the banana and blueberries onto the pancake as it is cooking.

TIP: Since you have no batter or carbs to hold the pancake together like a regular one, you have to watch it closely while cooking. Because of all the protein, it will get hard fast, so just leave it on for approximately 30 seconds or so and then flip over. Ali suggests leaving it a little runny in the center so it is not completely cooked because it gives the pancake a better taste. Top with Ali’s All Natural Sugar-Free Maple Flavored Pancake Syrup.

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While I don’t claim to be an expert cook, I do like to cook and love to eat. Readers are encouraged to send questions about food and cooking; I’ll try to find the answers. Also, if you’re looking for a specific recipe, send your request, or if you can offer a recipe to someone looking for something specific, please send e-mail to lward@dailyindependent.com.

 

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