Aside from being shockingly beautiful in their “Who would have thought this was made from a mix?” buttermilk (or multigrain) deliciousness…*
*To which I add a scoop of almond meal or coconut powder for a nutty protein punch and some almond milk…because that’s what’s been in the fridge. (And doesn’t necessarily belong to me. Oops.)…these pancakes are also shape-shifters.Like a character from Harry Potter, they practice the art of transfiguration.
That I wrapped up and carried around with me like a fun and exciting new toy that I wanted to show off at Show-and-Tell.*
*Or I just ate it. You decide.^
I’ll let you decide.
[Please vote and let me know.]
Don’t worry. As I mentioned above, it also works with multigrain pancake mix.Which is all around a more healthy choice with it’s vitamins and minerals and fiber and protein and all that jazz.A little apple and banana* and maple yogurt and cinnamon makes for a yummy portable pan-rollito/pan-crepe breakfast creation.
*Opal and banono if you’re Raffi.
[And it might be weird as I have this thing about eating 'em cold...]
But it sure is fun.
2. Add liquid of your choice. Almond milk and soy milk both work wonderfully. I find that for 1/4 cup of multigrain pancake mix, I need 1/4 cup unsweetened vanilla almond milk (+ 2 Tbsp. if using coconut flour as well).
4. Add an egg white (or perhaps a flax or chia egg). This is CRUCIAL for easy flipping later.5. Into a hot, omelette-sized frying pan, sprayed with cooking spray, pour out your batter.
6. Roll the pan around a little in that cool way that’s fun to do when (trying to) make omelettes, so that the batter spreads out evenly all around the pan. Then, with a big spatula, FLIP!
7. Cook for a hot second on the other side, and plop onto a plate.
8. Stop for a second to admire how beautiful is your giant pan-crepe [slash] pan-rollito.
9. Spread on some nut butter or jelly or fruit puree.
10. Top with whatever fruit (or anything else) you like!