Soothing Carbs

I finally got my wheat-belly kitchen set up.


After a few tries with different cooking oils, (coconut, then olive), I finally discarded the crumpled foil lining in my frying pan and was able to flip the pancakes.  A little more refinement is still necessary to adjust heat, oil temperature and pancake viscosity, but we were still glad to eat them and calm down our bodies’ needs for carbs.

We have learned not to eat one more pancake.  This flour combination is substantial and satisfying!

© 2014 Kathryn Hardage


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