What better friend could a low-carb dieter have, especially if the kids insist on having their Sunday morning breakfast at the local International House of Pancakes, or IHOP for short?
But if you were thinking of ordering one of those huge, fluffy omelets because you're looking to skip the carbs or the wheat, think again: it's not milk or cream that's used to give them that wonderful texture; the secret ingredient is pancake batter.
Patrick Lenow, Director of Communications for IHOP, confirmed for LowCarb Living Magazine that IHOP's popular omelets do indeed contain what he characterized as "a splash" of pancake batter, enough to add roughly six grams of carbohydrates to the omelet.
While this might not seem like a big deal to those who don't need or want to watch their carbs, for someone following the first phases of a low-carb diet such as the Atkins Diet, where carbohydrate intake might be restricted to 30 grams per day or less, that six grams is meaningful.
"Although it is a small amount, it may very well matter to someone who is insulin resistant or who is following a carb-restricted plan for weight-loss, diabetes or other health reasons," says Ann Kulze, M.D., the author of "Dr. Ann's 10-Step Diet: A Simple Plan for Permanent Weight Loss and Lifelong Vitality," who helped develop Ruby Tuesday's Smart Eating Menu.
"Of even greater concern, however, is the fact that there are definitely individuals who are gluten-sensitive, who could have adverse effects from just a small amount of gluten."
For those patrons who want to avoid the extra carbs, Lenow suggests ordering other egg items on IHOP's menu, none of which, he says, contain the batter.
He also suggested consumers ask for "egg-only" omelets, though he couldn't guarantee that every restaurant would make them, since the chain is a franchise.