Pancakes can be healthier: a nutritionist revealed the secrets of the recipe
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The nutritionist advised using less sugar and egg yolks in pancakes
In order to make pancakes less caloric, you can reduce the amount of egg yolks and sugar, and also use fermented milk products and low-fat milk, advises Antonina Starodubova, chief nutritionist of the Moscow Department of Health.
Replacing at least part of the refined premium flour with whole grain flour, according to her, will allow, when preparing dough for pancakes, to enrich the composition with minerals, dietary fiber and vitamins.
Starodubova added that even if the ingredients in the composition change, pancakes will remain a high-calorie dish that is quite heavy to digest. The main rule is to observe moderation and not to overeat, the specialist emphasized.
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