The Accidental Pancake: Easy & Healthy Pancake Recipe

If you asked me what my last breakfast ever would be, I’d respond without thinking twice: PANCAKES!

But while I looooove a nice, fluffy batch of perfectly stacked pancakes drizzled with warm maple syrup, the whole process sadly seems to be saved for special occasions.  I blame the laziness of having to whip together a million ingredients (flour, oil, eggs, butter, etc.), or clean a ton of bowls/dishes…

Or, perhaps my well-documented inability to flip food for the life of me (hence the inspiration for my no-flip over easy eggs.)

Or, maybe it’s also the fact that I tend to feel starving an hour after eating them.  As the always clever Fitnessista said so perfectly,

“Pancakes are like the sexy boyfriend with a lame-o personality--delicious, but lacking staying power."

“Pancakes are like the sexy boyfriend with a lame-o personality--delicious, but lacking staying power."

-Fitnessista

But not anymore! I’ve discovered the secret to making pancakes a satisfying, easy-to-flip, eat-everyday-for-breakfast-without-the-guilt kinda meal.

…and it was completely by accident!

Think easy & healthy pancake recipe.

While trying to make French toast one morning, I realized I only had Sandwich Thins for bread.  As they were cooking on the stove, I almost gave up and threw them in the trash because I thought they were too soggy.  But as the bread began to soak up the flavors, and I so easily flipped those slices without a mess—I realized I might be on to something here!

Pantoast?

Frenchcakes?

Whatever you want to call them, they tasted deee-licious and took me only 5 minutes to make!  But in my household, they’ve affectionately come to be known simply as Accidental Pancakes.

 Are you ready?

The Accidental Pancake Recipe: Easy & Healthy Pancake Recipe

Ingredients

• 2 100% Whole Wheat Sandwich Thins=4 slices total (I prefer Pepperidge Farm or Arnold)

• 2 Egg whites (or 1 whole egg)

• Vanilla extract or sweetener of choice (ie: splenda or stevia)

• Splash of low fat milk  (optional)

• Cinnamon to taste (I like a lot)

• Pinch of salt

Directions

• Whisk together last 5 ingredients into a small bowl.

• Dip slices of bread into the bowl until completely coated in egg mixture.

• Place on large skillet (sprayed with cooking spray) over medium-high heat.

• Flip after 30 second to 1 minute.

• Repeat until fully cooked (~2-3 minutes). Plate and serve!

This recipe makes four French toast-flavored pancakes with less than 250 calories and 10 grams of fill-you-up fiber. (Only 3 ‘cakes seen above because I couldn’t wait to eat one before taking a picture.  Told you they were good but also super easy and healthy pancakes to make!). Topped with some Smart Balance buttery spread and strawberry preserves, but the possibilities are endless.

(…fresh berries, maple syrup, walnuts, nut butter, Greek yogurt, sliced bananas.)

 Mmmmm!

Now, I have a question for you.

Have you ever had an accidental kitchen mishap go terribly wrong right?

And, if you had to choose one breakfast food to eat for the rest of your life, what would it be?