Or maybe they were more like crepes. You can be the judge of that.
And why are they accidental? Basically because I tried to make alterations to an already successful recipe and it turned out to be a total fail. Let me start at the beginning.
I think it was last week that I was reading HEAB’s Sunday pancake post. She made some Pimp My Protein Shake’s Low Carb Blackberry pancakes but changed things up to suit what she had on hand. I couldn’t believe how good both recipes looked so I decided to give it a shot. However, I didn’t have the key ingredient on hand—coconut flour—but thought I’d try with what I do have, which is Bob’s Red Mill All Purpose Gluten-Free Flour.
Needless to say the key ingredient is exactly that—KEY—and the mix was very watery. I reluctantly added 2 more tablespoons of flour and it was still really watery. I decided to try it anyway, pouring the batter into my pan and thinking, “Oh this looks so gross. This will NEVER work.”
They came out looking very eggy, not fluffy or pancakey at all, so I started boiling some water to make a bowl of Teff instead. But something told me to try one.
I hate wasting food, and I’m really impatient in the morning. So if I throw something away, it’s because it is totally and completely inedible. So I had to at least try.
Holy crap were these friggin good.
Here’s what I did. I used:
- 4 tablespoons Bobs Red Mill Gluten-Free All Purpose Flour
- 1 egg, 2 egg whites
- 1/2 tsp baking powder (plus a tiny bit more when I added more flour)
- about 1/2 cup thawed blueberries
- 3 tbsp. unsweetened soymilk
I mixed everything but the blueberries together first, then added the blueberries at the end. Pour onto your griddle (or greased pan) and cook until brown.
So you can see how thin these were. Crepe looking no?
I slabbed on some PB
Rolled it up
And the yummy goodness of peanut butter and sweet, gooey blueberries just exploded in my mouth.
I seriously was on my way to throw these bad boys out! I’m so glad I decided to try them first. And it also reminded me of how much I love blueberries. I just added them to my grocery list. I find though, that I like them much more when they’re cooked. I do enjoy them raw and fresh, but when they’re cooked—oh they’re so good.
This recipe made four crepe/pancakes. I can’t tell you what the calorie content was since I screwed everything up, but here’s how I broke it down:
- 4 tbsp flour ~ 75 calories
- 1 egg + 2 egg whites ~100 calories
- 1/2 cup blueberries ~ 50 calories
- 1.5 servings of PB ~ 300 calories
- 3 tbsp. unsweetened soymilk ~ 25 calories
- Total: 550 calories
TONS of protein kept me full and satisfied. I will definitely be making these again!