5-ish-minute pan bread
February 19, 2012 Hiiiii. Gooood morning!
I know it’s Monday, and you may or may not have a day off from work.
Either way, I hope this recipe brings some excitement to the start of your week.
Because I cannot wait to tell you about it!
Do you have 5 minutes of time today? Okay, maybe 7 minutes. It will take you 2 minutes to grab the ingredients and whisk it all in a bowl. Then it will take you 5 minutes to cook.
Sound okay with you?
I discovered this by accident and it pretty much made my entire day/week/month.
flour + milk + egg = pancake/flat bread/crepe/tortilla-thingy
Use these any way you like…
…with almost any combination of flour that you like.
Even wheat flour! I tested it just for you and had Chris do the taste testing.
The possibilities are endless. Seriously.
Mix in sweet or savory spices? No problem.
Chia seeds? Sure thing.
Eat it plain? Delicious.
Slather it with peanut butter + jelly? You shouldn’t have to ask that question.
Stuff it with something? I encourage it.
Roll it up? Done that too!
Pan Bread [serves 1]
- 1/2 large egg or 2T egg whites
- 4T milk of choice
- 1/4c flour of choice
- Heat a small sauté pan [8” diameter works best] over medium heat, with a little oil [I used coconut].
- In a bowl, whisk together the ingredients. The batter will be runny. Add more milk if needed.
- Pour into the heated + grease pan, and turn the pan if needed so it’s evenly spread around. Let cook for about 2-3min, until bubbles form on top and able to be flipped.
- With a large spatula, carefully flip and cook for another 2-3min, or until golden brown.
- Eat right away, or let cool, wrap tightly + refrigerate.
tips/substitutions: The small pan works best, because it makes them easier to flip and also makes them the right thickness. It should fill up the entire pan. If you want them thicker, use less milk.
The flour combinations I’ve used so far are as follows:
- 2T millet + 2T masa harina [needed 1T extra milk]
- 2T oat flour + 2T buckwheat flour + 1/4t cinnamon
- 3T brown rice flour + 1T oat flour
- 1/4c buckwheat flour + 1/2T chia seeds
- 4T spelt flour [not GF]
The texture is very light + soft. They hold together surprisingly well, even when loosely rolled. I also like to cut them into quarters and make 2 mini sandwiches.
Using 100% raw buckwheat flour and unsweetened almond milk, the nutrition stats are as follows:
146 calories – 20g carbs – 3g fiber – 7g protein
I consumed these all weekend long, in sandwich form. Perfect for a mountain snack and easily packable.
Tomorrow’s breakfast [it’s still Sunday night!] will be two of these, stuffed with eggs + extra sharp cheddar cheese.
Time to go kick up my sore, jelly legs.
Ashley
bread, buckwheat flour, masa harina, oat flour, spelt flour in bread, easy meals, gluten free 
Reader Comments (91)
Has anyone tried making these with a stainless steel pan, I was just wondering if they stuck to the pan??
These are just like my 3 ingredient oat crepes. I should try other flours too!
This sounds perfect! I love tortillas, but have always thought they're much more of a hassle to make than pancakes(with all the rolling). I'm going to try this, thanks for the inspiration! :)
Looks great!! Kind of reminds me of lumpia wrappers! Anyway, so that 1/4 cup flour recipe is just for one pan bread or a few like your plate showed? I know you said it serves one -- just wanted to clarify!
I did. Just greased it well and they slid right off.
OMG I totally just made your crepes (used all oat flour and almond milk). I've had those marked to make forever! I love when blog worlds collide. Awesomeness. I might have just made another batch...like only 3 hours after the first.
MMM I love flat bread, socca, injera, or anything like that! Looks great! Is there any way to make these vegan? (she said hopefully) :)
Correct! I guess I should have specified "makes 1" instead of "serves 1."
That's awesome! I randomly made my first one the other night with masa harina + millet flour, when I was out of tortillas and already had taco filling ready to go for dinner. It was so fun to play around with the different flours!
Yes! I use stainless steel and it worked perfectly. I used about 1t of coconut oil and made sure the pan was fully heated. Didn't stick at all!
I totally know what you mean about limited options when not feeling well and being GF. So glad it was a yummy sub for toast + jam. :) Feel better!
You've GOT to try making dosa -- it's a south indian dish kind of like a sourdough pancake. Traditionally vegan/GF AND fermented AND versatile and delicious. You'd love it and it's really fun to make.
Isn't it crazy how it comes together like that? No baking powder needed. So simple. Another reason why eggs are incredible.
[...] pan breadOkay, I know what you’re thinking.What a cop-out recipe.You just took Monday’s pan bread, slapped on some sauce + cheese + called it a day.Now really.Would I do that to you?On a [...]
I really need to look into that!! Thanks!
SO clever! I tried this last night with peanut flour and a sprinkle of salt. It needed more flavor, but I was more testing it for texture and sturdiness - TOTALLY worked! It wrapped a sammie just lovely and didn't fall apart like other gluten-free tortillas. I can see adding some cinnamon and turning it into a fabulous vehicle for nut butter consumption :D
I don't know how I missed so many of your posts, but I am LOVING this. I always buy pre-made flatbread and could definitely use this recipe for as a replacement. Yours is a lot more cost-effective (and uses a lot less ingredients!). I have a feeling that there will be a A LOT of experimenting going on in my kitchen this weekend.
[...] Best new recipe I tried this week was Edible Perspective’s Pan Bread! It literally did take 5 minutes to make this and was a really awesome texture! Thanks to this [...]
Ok, I have made this recipe twice in the last 12 hours and it is awesome! This mornings I made with sorghum and oat flour, added cinnamon to the batter and then topped the cooked pan-cakes with a little butter and cinnamon sugar mixture and rolled them up! topped them with plain yogurt for "frosting" and some fruit and they are so good! I might be having this like every day for a week! Thank you!
Haha, yes!!! I am absolutely loving your breakfast idea. Cinnamon sugar is only my favorite topping ever.
Hey Ashley!
These resemble blini - a classic Russian crêpe-like pancake which is consumed in mass amounts during Maslenitsa (a pagan/Orthodox week-long celebration which happens to be this week!). I am living in Russia and made some with my host grandmother a few days ago and wrote about it in this post:
http://veganizzm.wordpress.com/2012/02/21/my-babushkas-vegan-blini-russian-pancakes-happy-maslenitsa/
Basically a vegan take on this! They're also super easy and delicious with...anything. ? ??????????/Happy Maslenista!
Izzy
That sounds delicious!! I'm going to check your post now. Thanks for saying hello!
I just made one of these for lunch today, and it was so good! I used 2T buckwheat flour and 2T masa harina (+ 1T extra milk). I was going to fill it with taco filling and roll it up, but my plans changed after I cooked it. It came out a little thicker than yours (I think I used a smaller pan), so I used it as the crust for a mexican pizza. It was fantastic! I'll definitely be making this over and over again. I can't wait to try other flour combinations and fillings/toppings. Thank you so much for the recipe!
Thanks for letting me know!
It's funny - I've been making oat crepes with this same concept forever but it never occurred to me to switch up the ingredients and create a flat bread. I just made these using a mix of millet and buckwheat and they made a great flat bread for dips. I'm definitely going to experiment with herbs in the future. Thanks so much for a great gf flat bread that is easy to whip up.
Out of eggs, so subbed 2T mashed banana and worked like a dream. Delicious with cinnamon, almond butter, and raisins. YUM!
[...] used a recipe from Edible Perspective for the wrap portion of this breakfast to which I added some cinnamon and then filled each wrap with blueberry jam and [...]
Awesome!!! Thanks for letting me know!! Your toppings sound insane. :)
[...] skulle göra en vegansk variant av edible perspectives stekpannebröd till lunch. Det gick [...]
Today I'm going to try red lentil flour... I'm excited to see what might happen.... Then perhaps add some cottage cheese to the milk? I tried adding some pumpkin and they came out delicious, but verrrry fragile. This is such a wonderful, mutable recipe, I am SO thankful to have tripped across this!!