We ask about dietary restrictions and food allergies for every reservation, so I can plan menus to accommodate all or most of our guests in house. In recent years, we get a lot of requests for gluten free, or low carbs or high protein. And yet…pancakes. How to enjoy a sweet breakfast treat and still stay healthy? This recipe does it. I’ve adapted it from a WW recipe (I’m a proud WW Lifetime Member At Goal!) and I call it a Pan-Crepe because it’s light like a crepe, but slightly thicker, more like a pancake.
- 4 bananas (reserve one for slicing over the top of the dish)
- 6 eggs
- 2 Tbsp oat bran
- 2 pkt. Stevia (I use Truvia)
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1 tsp vanilla
- 1/2 tsp fresh grated nutmeg
- 1 cup fresh or (even better) frozen blueberries, thawed and warmed
Mash 3 bananas (or use a blender) and combine all ingredients except blueberries and reserved banana slices.
Heat skillet on medium-low heat until hot. Ladle 2 tablespoons batter (this should make approximately a 3” circle) per pan-crepe onto hot skillet sprayed with non-stick spray.
Cook approx. 1-2 minutes, turn carefully, and cook about a minute more until set.
Remove to warm oven on parchment paper as you make additional batches.
Arrange 7-8 pan-crepes per portion, dust with a smattering of powdered sugar, then scatter blueberries and sliced bananas on top. Serve with warmed maple syrup.
Recipe Cuisine: American
Recipe By: Kimberly Allen - December 4, 2019