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PRO SECRET Martha’s key to pancakes with 53% fewer carbs For a healthy spin on pancakes, Martha Stewart swaps out all-purpose flour for protein-packed flax meal and fiber-rich oat flour. To make: Combine half a peeled banana, ½ cup almond milk, 3 Tbs. flax meal and 2 tsp. coconut oil; let stand until thickened, 10 minutes. Whisk in ½ cup oat flour, ½ cup unsweetened shredded ded coconut, ¼ cup orange juice, ½ tsp. baking powder, ½ tsp. cinnamon and a pinch of salt. Cook ¼-cupfuls in coconut oil, flipping, until golden, about 6 minutes per side. smart swap! Calories cut: 118 Carb grams cut: 37 Fiber grams added: 5 Numbers reflect pancakes made with oat flour and flax meal instead of all-purpose flour Trick for perfect stuffed tomatoes every time Baked stuffed tomatoes are a delicious late-summer treat,…

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First for Women (Digital) - 1 Issue, August 17, 2020

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