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Upgrade Your Pancakes....

Saturday, 23 April 2016 00:10

By Matthew Kady, MS, RD (triathlon.competitor.com)

For many breakfast lovers, there are few things more joyous about the weekend than having the time to rustle up a batch of pancakes. After all, by the time Saturday rolls around you may have had your fill of oatmeal and eggs. And for athletes, a stack of pancakes can be an ideal way to energize your weekend workouts and races. But pancakes can be so much more than boxed mix and Aunt Jemima. They are ready to welcome all sorts of more inspiring (and nutrition-packed) ingredients. Take your flapjacks up a gastronomic notch with these additions that you’ll flip over.

Spelt Flour

Ditch the nutritionally lackluster all-purpose flour for this whole grain option. Made by grinding up the ancient grain spelt, this power flour has a slightly...

sweet, nutty taste and will make a stack of flapjacks that are less dense than if regular whole wheat flour was used. Your body will benefit from an added dose of hunger-fighting fiber and manganese, a mineral that plays a crucial role in metabolism.

For the biggest nutrient hit, use whole-grain spelt flour instead of light spelt, which has had some of its bran and germ removed and in turn making it less nutritious overall. Purists will appreciate that in contrast to modern day wheat, spelt has not been hybridized. Spelt flour can spoil more quickly than processed flours and is best stored in the refrigerator or freezer to preserve freshness. You can locate spelt flour at many health food stores and some supermarkets. No luck? Load up your virtual cart at Bobsredmill.com.  READ MORE