Are Pancakes OK For An Acid Reflux Diet,
Most “trigger foods” for acid reflux and its more severe cousin, gastroesophageal reflux disease or GERD, have high amounts of fat or acid. For example, the Jackson Siegelbaum Gastroenterology Clinic recommends avoiding fried foods, mint, full-fat milk, oil, chocolate, creamy foods, citrus fruits, coffee, tea and fast food if you consistently struggle with reflux.
Baked goods made or served with those items, including pancakes, may also trigger acid reflux. The problem with pancakes is that they are fried in oil or butter and then topped with more butter at serving time, which can prove to be a huge obstacle for acid reflux sufferers. Annabel Cohen and Jill and Manuel Sklar, the authors of “Eating for Acid Reflux,” propose one potential solution with baked pancakes.
Preheat your oven to 450 degrees Fahrenheit, place the pancake batter in circles on a nonstick baking sheet and bake the pancakes for six to eight minutes per side, flipping once. What goes into pancakes can also contribute to triggering acid reflux. Specifically, whole milk or cream, full-fat buttermilk and hefty amounts of butter or oil can cause the LES muscle to relax and induce reflux.
In “Tell Me What to Eat if I Have Acid Reflux,” author Elaine Magee suggests using lighter ingredients. Her recipe for buttermilk pancakes incorporates low-fat buttermilk, a small amount of butter and no oil or cream. She also suggests serving the flapjacks with reduced-calorie syrup. Not everyone who has acid reflux or GERD has the same trigger foods. What aggravates one person may not upset another, and you may even be able to eat one type of trigger food consistently and get reflux from it only sporadically.
If you know that pancakes tend to bring on reflux for you, try preparing a lighter version or cutting them out of your diet altogether. Before you make any notable changes to your diet or attempt to treat persistent acid reflux, see your doctor. Lose Weight. Feel Great! AGE lbs. WEIGHT ft.
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Just don’t use an oil with any kind of strong flavor. If you’re not crazy about this idea, certainly use melted butter. Makes about 12-14 pancakes. Crack an egg into a medium-sized mixing bowl. Whisk it until it’s light and frothy. Add the buttermilk and whisk to combine. Add the baking soda, flour, sugar, baking powder, and salt to the egg/buttermilk mixture.
Now, the more official way to add dry ingredients to wet is to put the dry ingredients in a separate bowl and whisk them together to thoroughly combine (ensuring that you don’t get a lump of baking powder, etc., somewhere). While I definitely do this for some recipes, I honestly don’t find that it makes a huge difference in this case.
Plus, it adds an extra step. Whisk together to combine until the batter is smooth and free of lumps. Drizzle in the olive oil. Whisk to incorporate completely. Your batter should be relatively thick, creamy, and nice and glossy. Set a non-stick pan on the stove over medium-high heat. I use a double burner griddle.
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