Friday, February 8, 2019

Pancakes and more pancakes

Let's talk breakfast.
When Evelyn was first diagnosed a couple of years ago we kept her diet exactly the same.  She is a healthy eater in general.  Lot of fruits and vegetables but breakfast has been our most difficult meal.  Like most type 1 diabetics she is more insulin resistant in the morning.  Requiring more insulin to carb ratio than the rest of the day.
In the past her go to choices were frozen waffles, cereal, milk, and breakfast bars.  High carbs, high sugar and a rough way to start the day.  These foods unfortunately sent her blood sugar through the roof making the rest of the day a game of catch up.  Her moods fluctuate greatly when her blood sugar is roller coasting with highs and lows.  It makes school difficult.  She has trouble concentrating and feels over all not good.
After lots of failed attempts at keeping that meal the same I knew we had to make a change.  The change also needed to be something she looked forward to eating and was similar enough to what she is used to.
 I have been experimenting with low glycemic index foods.  We have cut out all processed carbs in the morning and exchanged it with homemade waffles and pancakes made with almond flour She also likes yogurt with fruit yogurt.
So far the mornings have been pretty steady and I am happy about that.  With school in full swintright  I am going to need all the help I can get to keep her blood sugar in range since I will not be there to make the small changes that she sometimes needs.

This is the recipe we use.  It has been great and so super easy to make.  I use it for pancakes and waffles. She dips them in sugar free syrup.  I like them with peanut butter on top.


Low Carb Pancakes



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