Why we still eat pancakes

In this episode, Dr. Chad Larson and Nicole demonstrate a metabolically aligned pancake recipe filmed in their home kitchen. The conversation covers the carbohydrate math behind traditional pancakes — roughly 50 to 70 grams of net carbs per stack — and how reformulation drops that to about 1.5 grams per pancake without giving up the experience of pancakes as a meal.Each ingredient swap carries its own clinical reasoning. Almond flour and flaxseed meal replace wheat flour, with the flaxseed contributing lignans, omega-3 fatty acids, and a soluble-insoluble fiber blend that supports the gut microbiome. Monk fruit and allulose replace sugar without measurably affecting glucose or insulin. Coconut oil supplies medium-chain triglycerides — a fat your mitochondria convert to ketones with very little metabolic friction. Cinnamon contributes to post-prandial glucose regulation.The broader point of the episode is the distinction between restriction and control. Restriction is what diets do. Control is what food literacy gives you, and it's the basis for the kind of metabolic health that survives a stressful quarter, a holiday week, or the rest of your life.This episode is part of the ongoing Kitchen Video series. The full video version is available on YouTube.