They’re thin, they’re fibrous and pretty dang delicious. No, they’re not crepes – those are French pancakes! But Dutch pancakes (and German pancakes for that matter) aren’t as fluffy and thick as American pancakes, so they’re often mistaken for crepes anyway.
Personally I’m not a massive fan of them, but every once in a while I still crave them horribly. I wondered if there is a diabetic friendly version and then just kind of messed around until I found a recipe I liked. If you need a carb fix with a ton of fibers in it, this is probably your go-to recipe!
- 1/2 cup rolled oats
- 1/2 cup whole wheat flour (the filled with fiber kind!)
- 1 medium egg
- 2 teaspoons vanilla aroma
- pinch of salt
- granular stevia (optional)
- (forest) honey (optional)
- sunflower oil
- Put the rolled oats in a food processor (blender or magic bullet) and hit that until you have a fine flour
- Combine the fine oats with the flour and add the pinch of salt and stevia if you want sweet pancakes
- Add the egg and vanilla aroma.
- Pour in milk and whisk until the consistency is fairly liquid (remember, we’re not making thick fluffy pancakes, it needs to be a bit runny!) and let it sit for about 5 minutes so the batter can settle.
- If the batter has thickened, add some more milk to get it back to the right consistency.
- Heat up some oil on medium heat in a 8″ diameter frying pan. Pour in the batter and allow it to spread out to all sides.
- Cook until golden brown and flip (usually when the top has settled and bubbles have formed) to brown the other side.
- Serve with some honey.
Yields: Approx two to three 8″ pancakes
This is a base recipe – you can add extra ingredients to it, such as cinnamon and apple slices, blueberries, different aromas etc. or just eat them plain. They’re not very sweet but they’re nutritious. I usually top mine with some honey without disastrous blood sugar spikes.