Thin pancakes were a childhood favorite. Our neighbor Patty Jo gave my mom this recipe and it was used so often in our home. I remember my mom making them for breakfast every time we had sleepovers as kids. We would slap on butter, sugar, powdered sugar, syrup or a little bit of everything. Roll them up or fold them over so they were thick enough to cut and grab with a fork. Many people would say these were like crepes, but to me they will forever be thin pancakes.

I make the original recipe a lot for Tom and every time he says, "these are so damn good!" I don't know how they couldn't be with all the butter, powdered sugar and syrup he has them soaking in! I am always drooling over his plate just enjoying the smell since I can't have them. Well now I can!!! I have finally come up with a recipe that is grain free and has a similar texture and taste. The extra bonus is that they are full of protein and dairy free too! I certainly eat mine a little different than I did as a kid, but I enjoy them just as much! I like these as a sweet treat, but these could easily be savory with egg, ham and cheese or many other variations.

Recipe: Grain Free Thin Pancakes

Ingredients
2 large eggs
2 Tbsp coconut oil or butter, melted (I used refined, virgin will give a coconut flavor if that's desired)
3/4 cup almond flour
1 Tbsp coconut flour
1/2 cup plain egg white protein
2 1/2 cups non-dairy milk (I used vanilla unsweetened coconut milk, almond would be great too)

Instructions
Beat eggs and 1 cup of milk until smooth
Add flours, protein powder, oil or butter and additional milk and continue to beat until smooth
Heat an oiled skillet over medium to medium high heat
Pour 1/4-1/2 cup (depending on small or large skillet) batter in to pan and swirl around
Once the batter on top looks like it's set, flip the pancake. That side should be a bit brown
Cook until the other side is brown
Add your toppings or syrup and roll, fold or leave flat

Variations
If you want a more savory "crepe", use a plain unflavored milk.
Use vanilla flavored egg white protein if you want more of a vanilla taste.
Quick Notes
Makes 12 small or 6 large pancakes. I keep the batter in the fridge and make them as I want or you can make them all and store in a bag in the fridge to be warmed up later.

I like to eat mine with Nature's Hollow Maple Syrup made from Xylitol. My almond coconut spread with bananas or strawberries and a little chocolate drizzle would be delicious too! Get creative and let us know what your favorite way to fill these grain free treats!

Kate's Healthy Cupboard - Gluten Free Recipes