My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!


For the latest details be sure to check my book page!  


Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free


« one. two. three. days in the snow. | Main | hummus meets egg salad »

5-ish-minute pan bread

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
  1. Heat a small sauté pan [8” diameter works best] over medium heat, with a little oil [I used coconut].
  2. In a bowl, whisk together the ingredients.  The batter will be runny.  Add more milk if needed.
  3. 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.
  4. With a large spatula, carefully flip and cook for another 2-3min, or until golden brown.
  5. 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. 


Reader Comments (103)

Has anyone tried making these with a stainless steel pan, I was just wondering if they stuck to the pan??

February 20, 2012 | Unregistered CommenterRachel

These are just like my 3 ingredient oat crepes. I should try other flours too!

February 20, 2012 | Unregistered CommenterAllie@LiveLaughEat

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! :)

February 20, 2012 | Unregistered CommenterAdrienne @ Apples N Adrienne

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!

February 20, 2012 | Unregistered CommenterKatie @ Healthy Heddleston

I did. Just greased it well and they slid right off.

February 20, 2012 | Unregistered CommenterKrissy @ Make it Naked

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 only 3 hours after the first.

February 20, 2012 | Unregistered CommenterKrissy @ Make it Naked

MMM I love flat bread, socca, injera, or anything like that! Looks great! Is there any way to make these vegan? (she said hopefully) :)

February 20, 2012 | Unregistered CommenterMaddy

Correct! I guess I should have specified "makes 1" instead of "serves 1."

February 20, 2012 | Unregistered CommenterAshley

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!

February 20, 2012 | Unregistered CommenterAshley

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!

February 20, 2012 | Unregistered CommenterAshley

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!

February 21, 2012 | Unregistered CommenterAshley

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.

February 21, 2012 | Unregistered Commentermarian @ MarianWrites

Isn't it crazy how it comes together like that? No baking powder needed. So simple. Another reason why eggs are incredible.

February 21, 2012 | Unregistered CommenterAllie@LiveLaughEat

[...] 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 [...]

February 21, 2012 | Unregistered Commenterpizza pan bread « the ed

I really need to look into that!! Thanks!

February 22, 2012 | Unregistered CommenterAshley

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

February 23, 2012 | Unregistered CommenterErin

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 [...]

February 24, 2012 | Unregistered CommenterTGIF | Better off Barefoot

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!

February 24, 2012 | Unregistered CommenterKinley @ Better Off Barefoot

Haha, yes!!! I am absolutely loving your breakfast idea. Cinnamon sugar is only my favorite topping ever.

February 24, 2012 | Unregistered CommenterAshley

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:

Basically a vegan take on this! They're also super easy and delicious with...anything. ? ??????????/Happy Maslenista!


February 25, 2012 | Unregistered CommenterIzzy @ veganizzm

That sounds delicious!! I'm going to check your post now. Thanks for saying hello!

February 26, 2012 | Unregistered CommenterAshley

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!

February 26, 2012 | Unregistered CommenterKerry

Thanks for letting me know!

February 27, 2012 | Unregistered CommenterAshley

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.

February 27, 2012 | Unregistered CommenterAnna

Out of eggs, so subbed 2T mashed banana and worked like a dream. Delicious with cinnamon, almond butter, and raisins. YUM!

February 27, 2012 | Unregistered CommenterCaroline

[...] 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. :)

February 29, 2012 | Unregistered CommenterAshley

[...] skulle göra en vegansk variant av edible perspectives stekpannebröd till lunch. Det gick [...]

I'm from Holland and these have the ingredients and look to me as Dutch pancakes :-) 3eggs, 2 cups of milk, 1 cup flour and pinch of salt
October 5, 2012 | Unregistered CommenterWendeline
A GIANT THANK YOU!!! You are BRILLIANT! I recently found out i am wheat sensitive so to be able to have a "tortilla like" bread is so great...your easy to follow instructions were most welcome. I used 3 T. oat flour and 1T. millet flour to equal 1/4 cup of flour, 1/4 cup almond milk, 1/2 of a beaten egg and a tiny pinch of kosher salt. I greased the non-stick pan with a tiny amount of coconut oil and the bread was easy to flip, it was delicious...:) Jerilyn
November 2, 2012 | Unregistered CommenterJerilyn
@Jerilyn - You are so welcome! I appreciate you taking the time to let me know!
November 4, 2012 | Registered CommenterAshley
I've been making these with various combos of flours for quite some time now. I usually use two frying pans to flip them easier and work faster (and I almost always make a quadruple batch, or more... I don't like single serving stuff. If I'm getting a pan dirty, I'll make enough for the whole week so I don't have to do dishes again! :) Because I'm a lazy college student.
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!!
December 4, 2012 | Unregistered CommenterSara
@Sara - I'm so glad to hear you've enjoyed this recipe so much and experimented with different flours. I know what you mean about making a bunch in advance. It's something I need to do more often and just keep them in the fridge for the week. They're so much better than GF tortillas that are out there and definitely healthier, too. I hope the lentil pan bread turns out! Take care.
December 4, 2012 | Registered CommenterAshley
Awesome flat bread thingy, went perfect with dinners ham and beans.
December 7, 2012 | Unregistered CommenterRay
I like to make a 4x batch with lentil flour, coconut milk, and italian spices, then bake them into crackers. YUM.
January 13, 2013 | Unregistered CommenterGretchin
@Gretchin - Awesome! Crackers?? Oh my gosh. I'll have to try that!! Thanks!
January 13, 2013 | Registered CommenterAshley
These are very good and so easy! I used my cast iron skillet and coconut oil. For the batter I used half almond flour and half ground flax. It worked great. Next time I'm trying coconut flour. Thanks!
February 16, 2013 | Unregistered CommenterStacy @ Stacy Makes Cents
I am Pakistani from province of Sindh . We make this flat bread ,from Rice flour ,wheat flour , a pinch of salt and water just enough to make medium thin batter ,no eggs and cook in a skillet. and spread butter u may sprinkle sugar or salt and pepper or jam and buttermilk as a drink or hot tea and by the way its' called " Chella" thankyou.
March 1, 2013 | Unregistered CommenterShafiqa Hussain
can anyone say the word chapati?
March 16, 2013 | Unregistered Commenterme
I just made this and it was super easy and tasty. I think I'll never buy tortillas again!! Thanks so much for the recipe.
April 25, 2013 | Unregistered CommenterKaty @ Katy's Kitchen
These look fun and healthy, and I love the possibility for variations.
August 16, 2013 | Unregistered CommenterTammela
Made a savory version of these today to have for lunch for the week. They turned out great. I spread them out nice and thin in the pan with a pastry brush. Can't wait to try a cinnamony breakfast version!
August 18, 2013 | Unregistered CommenterLiesl
@Liesl - What a great idea to use a pastry brush! It was probably more like a crepe. Yum!
August 18, 2013 | Registered CommenterAshley
This is hardly "pan bread" as much as it just a simple crepes recipe. It's what most of Europe thinks of when you say "pancakes".
October 17, 2013 | Unregistered CommenterElany
I made this pan bread for lunch today and put pumpkin peanut butter (using 1 TBS of each) and banana inside...delicious lunch. I can't wait to make it again and experiment with other ingredients inside. Thank you for the great recipe!
January 9, 2014 | Unregistered CommenterAileen
this is awesome! i don't eat bread at all, but miss it. do you think this would work nicely w/ almond flour, too? i usually buy the spelt whole wheat stuff... thanks for this recipe!!!
January 15, 2014 | Unregistered CommenterCindy
@Cindy - I haven't had a successful run with solely almond flour but it's probably doable. You might need 2 eggs. I did make it once with about 3 tablespoons of almond flour, 1-2T of raw buckwheat flour, and 1T ground flax. I'll definitely experiment soon with almond flour and coconut flour versions!
January 15, 2014 | Registered CommenterAshley
I finally tried this- I used a flax egg (worked perfect), almond milk, and Bobs Red Mill GF AP Flour. This is amazing! I think I didn't get it runny enough because it was a little thick, but I will figure that out next time. Thanks!
February 16, 2014 | Unregistered CommenterSusan
Love it! Thank you! I made it with buckwheat flour, sea salt and rosemary. Delicious!
September 2, 2014 | Unregistered CommenterRonja Venus Andersson

PostPost a New Comment

Enter your information below to add a new comment.

My response is on my own website »
Author Email (optional):
Author URL (optional):
All HTML will be escaped. Hyperlinks will be created for URLs automatically.