If you follow my blog, you may recall I am not a fan of eggs in tuna salad. As a kid, my mother occasionally made French toast. I had a problem with that too—because eggs—but I loved when Mom made pancakes. Although they are a bit of work, I also like to make them, especially when I have a houseful of guests. I’ll stock up on fruits, nuts, chocolate and the like so I can add in ingredients or top a pancake customized for each diner.
With just two of us at home, a traditional pancake batch always seemed like too much mix and too much mess to bother with. Most days, dear sweet husband and I don’t have the same morning schedule. So breakfast at our home is solo and simple—he likes fruit and nuts atop cereal and I prefer oatmeal with fruit and nuts or a smoothie. When morning schedules collide, sometimes I put more work into breakfast. One such morning, I was craving pancakes and dear sweet husband wanted a breakfast tortilla. We were down to the dregs of a few grocery items, so I pulled a few things together to make quick cakes.
It’s a bit eggier than a buttermilk pancake and thicker and heavier than a crepe. Cinnamon gives it a French toast flair. I don’t recall exactly how long it took to cook these up, but I preheated the skillet while I made the mix and we were eating within the half hour. I had traditional pancakes with eggs and apple slices on the side, and dear, sweet husband had an egg taco with green sauce along with orange sections on the side. You can keep it as simple or fancy as you like, a sprinkle of powdered sugar, a layer of jam, or even load it up with fruit, syrup and whipped cream.
For a gluten-free experience, you could substitute with almond flour (be sure to adjust amount based on manufacturer’s guidance). I do not add salt to this recipe, but you could add to taste if you like. Want to go spicy or savory? Substitute the cinnamon with cayenne or another ground pepper or with your favorite leafy green herb. Or increase the sweetener and add or sub chocolate for the cinnamon. Play around with a space theme, since these cakes look a little like miniature moons, as they crater a bit when cooked.
Prep Time: about 5 minutes; cook time varies based on size of griddle or pan
Yields: four or five medium-sized pancakes (4 to 5 inch diameter)
1/2 C flour
1/4 tsp baking powder
1/4 C buttermilk (low fat)
1/4 C almond milk
1/4 tsp cinnamon
1 tsp sugar or sugar substitute
1 tsp olive oil
Whisk together ingredients.
Heat pan to medium-high. (Add some oil unless using non-stick)
Pour about 1/4 cup for each pancake.
Cook until bubbles form on the pancake and the edges begin to firm. Flip and cook until other side browns, about 2 minutes. The pancakes become golden brown and get a little cratered when cooked.
Serve like traditional pancakes or get creative. These make great hand-held breakfast “tacos”: use desired filling(s) and eat.