My friend Deloris made these delicate little pancakes when she came over one day for brunch. She says the recipe was inspired by the Dukan Diet’s Oat Bran Galette, but tweaked to lower the carbs and enhance the taste.
- 6 oz Greek yogurt
- 2 eggs
- 1/3 cup Carbquick (or soy flour, or regular flour, or oat bran)
- 1 pkg. Splenda (or 2 tsp. sugar)
- Dash of salt
- Water, as needed
- Syrup (we use sugar-free)
Mix all the ingredients together. Add a little water, as needed, to make the batter thin. Heat up a skillet and swipe it with butter. Spoon the batter into the warm pan in amounts that produce roughly a silver dollar sized thin pancake. Flip it when there are bubbles on top.
While those are cooking, melt a little syrup and butter together in a small container in the microwave.
Once both sides are brown, remove from the skillet, roll it up, and place it into a small serving vessel in which you have placed the melted butter/syrup mixture in the bottom.
I think we ate them with our fingers, simply dipping them into the sweet, buttery liquid as we went along. My advice: Double the batch. You’re going to want more!
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