You know how sometimes you get on a roll of making something, get obsessed and try it every which way?!
That’s how I’ve been with pancakes/crepes/wraps this last week.
It all started with this:
I use loads of eggs but free range ones are expensive. I’d never buy any others (have you ever been inside a hen battery? Not nice😦 ) But it means if I ever have to throw a yolk or white away, if I can only use one or the other, I hate it. Not only because of the waste of money but I hate wasting food. So these are a winner! They’re £2.89 for a carton, which seems pricey but it’s the equivalent of about 10 whole medium eggs so it’s actually about the same price :-)
I’ve used them in:
More of an omelette than a pancake! I sprinkled cheese in while it was in the pan so it went all melty – and sealed perfectly to take for lunch!
Used for sandwiches, Philadelphia and thin ham added when cold… (they keep you full for much longer than sandwiches do too)
Ok, a less-than-inspiring photo of them when they were made
But in the morning…
I’d never really got the idea of pancakes for breakfast. But I really do now! I had them with mashed banana, melted with coconut butter, and granola. The smooth/crunchy blend, with the coconut/banana taste, was amazing!
Then, to round off a pancake-y week, this morning I returned to an old and long-neglected favourite:
Just egg whites and flax seed, filled with the same as yesterday…
… only this time, I melted a few dark chocolate chips with the banana and coconut butter… wooooowwwwwww! What a way to start the day!
How to make them:
Omelette/sandwich: 3-4tbsp egg whites with 1tbsp oat bran, cooked over a medium heat. Put the filling in while in the pan and fold over
Crepes (makes four): 25g flour (I used GF brown blend) 1tbsp egg white, 5tbsp milk/water, cooked for about 30 seconds each side on a slightly higher heat
Flax crepes: 2tbsp egg whites, 2 tsp ground flax seed, cooked for 30 seconds-one minute each side over a medium/high heat.
Try pancakes with granola too – it’s a winner! This version of my basic recipe was made using coconut instead of almond butter (and agave instead of maple syrup) and it’s great; you can really taste the coconut.
What’s your favourite pancake filling?