For the past few years, my husband and I have had a standing date. We go out for breakfast on Sunday mornings. When I received my T1D diagnosis on 10/1/11, I knew I'd be making a lot of changes, but our Sunday morning indulgence was not going to be one of them. So, for the past three months, we've still gone out on Sundays, but I've felt safest sticking to eggs, bacon, and french toast (no syrup). My bolusing has been pretty much spot on and things have gone smoothly for what has been almost the only time I eat something I haven't prepared myself. I decided to branch out this morning and try my hand at pancakes. Ummmm, not such a great idea. At two hours I was 239 and was much higher before that. I may have underestimated the carbs, may have overestimated the latest effects of my honeymoon, perhaps it was the fact that we didn't go walking around somewhere like we usually do on Sundays (snow in Seattle puts a damper on the mobility) or it could just be that pancakes and my blood sugar will no longer be friends. I don't really know. The challenge for me is to decide whether I care enough to give it another go sometime or whether I'll stick with what's safe and know it's okay to do that if I choose. I believe that's a challenge the big D is going to keep giving me for quite some time. It's not Diabetes that will decide my future; it's how I decide to react to Diabetes that will.

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Comment by acidrock23 on January 16, 2012 at 8:37pm

I'd say go for it. 239 isn't really all that far off, maybe like 20G of carbs, if you get say 40 mg/U, a couple more units and your right in the wheelhouse. Or you could get some boots and go for a snowy hike? Although I ran out of time and had to cut my run short yesterday, it was still interesting bounding through the snow in my Yak Traxx...

Comment by Richmatik on January 16, 2012 at 8:47pm

You likely just require a little more bolus for what you've consumed, remember that some foods no matter what will spike your BG - this is why they say they want a BG test 2 hours after meals. It's completely normal for some foods to spike much higher than others. :)

You could always try bolusing for the pancakes a little earlier, and just making sure to do some exercise after the fact.

Comment by Trudy on January 17, 2012 at 7:00am

Hi Shawnmarie. You could stick to your new menu on your Sunday date and start a new schedule, so to speak, by making almond flour pancakes at home on Saturdays. They really are good and are lower carb. Make a big batch, freeze half. Bon Apetit!

Comment by Marie B on January 17, 2012 at 7:15am

here's a post on pancakes that includes Gerri's recipe for almond flour pancakes

Comment by Trudy on January 17, 2012 at 7:22am

Thanks, Marie! I knew I'd seen almond flour pancake recipes on TuD, but couldn't remember where.

Comment by Shawnmarie on January 17, 2012 at 8:43am

Thanks for your thoughts everyone. I will definitely try the almond flour pancakes. I think I was just feeling a little weary yesterady. I have so much respect for all of you who have been doing this so much longer than I have!

Comment by Randy on January 17, 2012 at 9:02am

AHHHHHHHH! PANCAKES!! Nothing better on a weekend morning. One of those things I have to be ready to battle if I want them. I found a Klondike brand mix that is whole wheat and works pretty well for me. The topping is another story. I usually have one with eggs on top first. Then I go for the good stuff. Usually peanut butter and??? Haven't found a good answer for maple syrup yet. Most artificial sweeteners give me more trouble than I want to deal with, so I just use a small amount of the real stuff. Fresh berries are good in season. About the only time I indulge is when I am going to be fairly active, like yard work or doing a lot of walking. Otherwise it is just too much insulin for my taste.

Okay, so now I'm starving and craving pancakes. Guess I'll go have a protein bar.

Comment by smileandnod on January 17, 2012 at 9:13am

My hubby and I like to do the weekend breakfast out too and it's the one eat out meal that I've been able to handle best. I typically stick with an omelette, grits and rye toast, and coffee. yum! Trial and error I've gotten it worked out pretty well as long as I'm in range and stable going into it...thats my motivation!

Comment by Johanna Burton on January 17, 2012 at 9:23am

I use fresh/frozen mixed berries and Greek yogurt on my pancakes. I don't have them often but when I do it's worth it to me.

Comment by AngelaC on January 17, 2012 at 12:42pm

I make my own chocolate chip pancakes. Yes, I said chocolate chip pancakes! I use 1/2c white flour, 1/2c wheat flour, 1t baking powder, 1t salt, 1T sugar (or 1/2T Splenda for Baking or the equivalent of a heat-stable, baking approved sugar substitute), egg white from 1 large egg, 1T canola oil, 1c skim milk, and 2T mini chocolate chips. Sift the dry ingredients together (excluding the chocolate chips), then add each of the wet ingredients one by one. Mix until the batter is wet, but still has some lumps. Fold in the mini chocolate chips. Heat the skillet until a drop of water sizzles on the pan and drop the batter on to the skillet by the tablespoonful. These are silver dollar-sized pancakes, which, in my experience, can be easier to dose since they are smaller and you can be a bit more precise with how much you're eating. I serve these with either sugar-free maple syrup or a homemade sugar free chocolate syrup. The original recipe called for a topping of apples, raisins, and vanilla, which is also quite tasty. Three mini pancakes have around 22 grams of carbs and about 3 grams of fat. Hope this is something you enjoy!


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