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White plate with fluffy crepes topped with blueberries and sliced bananasWe 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.

Prep Time: 5 Minutes
Cook Time: 5 Minutes
Total Time: 10 Minutes
Servings: 4


  • 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


  1. Mash 3 bananas (or use a blender) and combine all ingredients except blueberries and reserved banana slices.

  2. 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.

  3. Cook approx. 1-2 minutes, turn carefully, and cook about a minute more until set.

  4. Remove to warm oven on parchment paper as you make additional batches.

  5. 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

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