Thin pancakes were a childhood favorite. Our neighbor Patty Jo gave my mom this recipe and it was used so often in our home. I remember my mom making them for breakfast every time we had sleepovers as kids. We would slap on butter, sugar, powdered sugar, syrup or a little bit of everything. Roll them up or fold them over so they were thick enough to cut and grab with a fork. Many people would say these were like crepes, but to me they will forever be thin pancakes.
I make the original recipe a lot for Tom and every time he says, "these are so damn good!" I don't know how they couldn't be with all the butter, powdered sugar and syrup he has them soaking in! I am always drooling over his plate just enjoying the smell since I can't have them. Well now I can!!! I have finally come up with a recipe that is grain free and has a similar texture and taste. The extra bonus is that they are full of protein and dairy free too! I certainly eat mine a little different than I did as a kid, but I enjoy them just as much! I like these as a sweet treat, but these could easily be savory with egg, ham and cheese or many other variations.
Recipe: Grain Free Thin Pancakes
Ingredients
- 2 large eggs
- 2 Tbsp coconut oil or butter, melted (I used refined, virgin will give a coconut flavor if that's desired)
- 3/4 cup almond flour
- 1 Tbsp coconut flour
- 1/2 cup plain egg white protein
- 2 1/2 cups non-dairy milk (I used vanilla unsweetened coconut milk, almond would be great too)
Instructions
- Beat eggs and 1 cup of milk until smooth
- Add flours, protein powder, oil or butter and additional milk and continue to beat until smooth
- Heat an oiled skillet over medium to medium high heat
- Pour 1/4-1/2 cup (depending on small or large skillet) batter in to pan and swirl around
- Once the batter on top looks like it's set, flip the pancake. That side should be a bit brown
- Cook until the other side is brown
- Add your toppings or syrup and roll, fold or leave flat
VariationsIf you want a more savory "crepe", use a plain unflavored milk.
Use vanilla flavored egg white protein if you want more of a vanilla taste.
Quick NotesMakes 12 small or 6 large pancakes. I keep the batter in the fridge and make them as I want or you can make them all and store in a bag in the fridge to be warmed up later.
I like to eat mine with Nature's Hollow Maple Syrup made from Xylitol. My almond coconut spread with bananas or strawberries and a little chocolate drizzle would be delicious too! Get creative and let us know what your favorite way to fill these grain free treats!
