Updated: Apr 20, 2020
Breakfast for dinner is always a great idea if you ask me. I unintentionally made these "pan-crepes" one night (too thin to be a pancake, too thick to be a crepe) and I was so surprised by how light, spongy, and filling they turned out to be!
I make pancakes somewhat small, about 5" or so, and this recipe yields 20-25. What makes these pancakes even better? There's less than 3g of sugar in the entire batch.
1/2 C plain yogurt
1/2 C flour (whole wheat, buckwheat, almond, or coconut flour)
1/4 C unsweetened dairy-free milk
1/4 C egg whites
1/2 tsp. baking powder
1 1/2 tsp. vanilla
4-6g of Stevia
1/4 tsp. sea salt
Optional: mini dark chocolate chips, unsweetened coconut flakes, sliced almonds
Mix all of the ingredients together until smooth (the batter will be a liquidy)
Over medium heat, pour about 1/8-1/4 C of batter on a greased griddle or pan
Flip when bubbles appear
Macros for the whole stack: 49 C | 17 F | 26 P
These macros are without the optional ingredients! For the macros per pan-crepe, just take the macros for the entire stack and divide each macro by the # of pan-crepes made!
Sugar-free maple syrup
Protein Brownie Batter (personal favorite): in a small bowl, continuously mix 1 scoop of protein while adding small amounts of water until a brownie batter consistency is reached then drizzle over pancakes
Homemade Blueberry Jam: in a small bowl, add 1/2 C blueberries (or any other berry) + 2-3 packets of Stevia + a small amount of hot water. Let sit for a few minutes then mash with a spoon until desired jam-like consistency
Cinnamon: I eyeball cinnamon, I typically have a heavy hand with it because of it's added sweetness and flavor
The pan-crepes typically don't need to be cooked long since they're thin; only about 30-45 seconds for each one