Avocado, Canola Oil and Coconut Oil can replace butter for pancakes.
Ghee can also replace butter for pancakes.
Ghee can be used instead of butter for pancakes as ghee is butter but instead is clarified butter that adds a rich and nutty flavor to the pancakes which makes the pancakes taste very good.
You should use ghee as it can help reduce unhealthy cholesterol levels and it's high in healthy fatty acids that support heart health and cardiovascular health.
Ghee is anti inflammatory due to the butyrate that ghee contains which is a fatty acid that has anti inflammatory properties.
The amount of ghee you can eat per day is 3 to 6 teaspoons of ghee per day.
The best time to eat ghee is in the morning on an empty stomach which helps to cleanse the digestive system.
Eating ghee on an empty stomach also benefits your skin health as well.
You can use ghee a variety of ways such as for sauteing meats, fish, veggies, eggs, roasting and stir frying.
You can also use ghee on baked potatoes, roasted squash or like butter on bagels, toast etc or use ghee for baking in place of butter or oil.
Ghee is good for stomach problems and can help soften your poop and lubricate the digestive tract for easy passage of stool.
Ghee also helps control symptoms of indigestion such as bloating and flatulence.
Ghee does make you poop due to the butyric acid and healthy fats that lubricate the intestines and also make it easier for your poop to pass.
The side effects of ghee are increased risk of obesity, increased weight gain, increased risk of clogged arteries, stroke and heart disease due to the excess saturated fat contained in ghee.
It is cheaper to make ghee than buy ghee and it's very simple to make ghee as well.
Ghee does not have to be stored in the refrigerator although it should be kept away from light and use a clean utensil every time you dip it into the jar of ghee.
The amount of ghee you get from a pound of butter is around 1 1/2 cups of ghee per lb of butter.
When making ghee from butter you should always start with 25 percent more butter than the amount of clarified butter you desire.
For example 1 lb of butter should net you at least 1 1/2 cups of ghee due to the reduction and straining process.
Ghee is basically a byproduct of butter that is made by slowly simmering the golden good stuff from the butter and straining off the milk solids.
After that then pure butter fat is left which is ghee.
Ghee is also a rich source of vitamins, antioxidants, and healthy fats.
While fat should be consumed in moderation, studies show that eating fatty foods such as ghee can help the body absorb some essential vitamins and minerals.
Cooking healthy foods and vegetables with ghee may help you absorb more nutrients.
Ghee is not vegetarian as ghee still is produced from animals as there is no way for animals to be removed from the production of ghee because ghee contains milk as butter contains milk which is used to make ghee.
Ghee is made from regular butter that is clarified.
The Ghee is basically just clarified butter.
Ghee is somewhat healthier than butter because ghee is clarified butter.
However since ghee is still butter it's just as healthy as butter.
Ghee is a clarified butter and is commonly used in India for cooking, as a traditional medicine, and for religious rituals.
Ghee is rich in important nutrients like vitamin A, omega-3 fatty acids, and conjugated linoleic acid.
It may also help reduce gut inflammation and support heart health.
Ghee is similar to lard and is a type of clarified butter.
When you need a substitute for lard Ghee is a great substitute that you can use instead of lard with similar results.
The smoke point of lard is 370 F degrees.
Lard is an extremely versatile fat and it doesn't smoke at high temperatures, so it's perfect for high heat cooking or frying.
This also means it doesn't break down and oxidize, creating harmful free radicals (the reason you don't cook extra virgin olive oil at high temperatures).
Lard also has less saturated fat than butter.
Lard is inflammatory and eating too much lard or foods cooked in lard can cause obesity, weight gain, inflammation in the body and oxidative stress.
Pure lard is a type of cooking grease that is made from 100 percent animal fat which is usually from pigs through a rendering process.
Pure lard has a neutral taste and contains no pork flavor.
Lard contains no trans fats, which makes it a healthier option than hydrogenated fats.
Lard has less saturated fat and cholesterol than butter.
Lard contains healthy monounsaturated fats, just like olive oil.
When cooking food with lard the food does tend to taste better than it would when cooked with vegetable oil.
Lard is mostly just made from pork fat so the food may taste a bit like pork or bacon.
Cooking in bacon grease also adds flavor to foods.
Lard does taste somewhat similar to meat such as pork or bacon although in some cases some lard can be flavorless.
Lard is actually healthier than coconut oil as lard contains more vitamins such as Vitamin E and Choline than coconut oil.
Lard is actually healthier than vegetable oil especially if the vegetable oil is hydrogenated vegetable oil.
The naturally occurring saturated fats found in animal fat are the healthier, more natural option unlike the artificial trans fats that are in vegetable oils.
You can deep fry fish in lard or even butter if you don't have other cooking oils such as Canola Oil.
Canola oil is the best cooking oil to deep fry fish in but you can use butter or lard instead if you prefer to cook or deep fry the fish with.
Lard tastes similar to regular pork although some people barely taste anything and it kinda in my opinion tastes a bit similar to pork along with bacon grease.
Since lard is rendered pork fat it means it can have a pork taste to it.
Tenderflake is lard.
Canadians know Tenderflake lard in an instant: It's a square pound of snow-white lard in a bright yellow box in the local grocery store's baking aisle.
Moms and grandmas have been stockpiling this lard rendered pig fat, the highest grade from near the loin and kidneys in pantries for generations.
Bacon grease is a lard as bacon grease is rendered pork fat.
Beef tallow is not the same as lard as lard is rendered pork fat while beef tallow is rendered beef fat.
Suet and lard are not the same thing as lard is rendered pork fat while suet comes from cows.
Suet and lard are two types of animal fats that have many similarities and are often used interchangeably.
Both have several interesting culinary uses.
Pork fat and lard are the same thing since lard is rendered pork fat.
Crisco is not the same as lard since Crisco is just a type of vegetable shortening.
Lard on the other hand is actually rendered and clarified pork fat.
Cooking with lard is healthy as lard helps support a healthy heart as lard is a good source of healthy fats.
Because lard contains more saturated fat than veggie oils, it doesn't go rancid as quickly and has a higher smoke point, making it better for frying and high-heat cooking.
Lard for baking and cooking purposes is a type of grease and fat which is a semi-solid white fat product obtained by rendering the fatty tissue of a pig.
The lard is distinguished from tallow, a similar product derived from fat of cattle or sheep.
Lard can be rendered by steaming, boiling, or dry heat.
With an unusual chemical composition, pure lard contains no trans fats.
And in terms of its fatty acids, it's better than butter: Lard is 60 per cent monounsaturated fat, which is associated with a decreased risk of heart disease.
Lard is actually rendered and clarified pork fat.