I invented this healthier pancake version, my delicious Thyme pancakes, when I had a desperate sweet tooth one day and the only thing I had in my kitchen was eggs, flour and buttermilk.
Desperate times call for desperate measures.
Of course, I had sugar in my kitchen too, but as I was trying to do a sugar cleanse – yes, I do them every few months because I love cakes, sigh – but I didn’t want to add sugar. So, I set about adding different kinds of flavors…little did I know that I was about to create one of my go-to pancake recipes.
What’s great about this recipe:
- Easy to make
- Great for meal prep and can be frozen
- It’s a true chameleon – it works equally well as dessert, breakfast and lunch
- A tasty twist on a regular tortilla
I love making these pancakes and using them as regular tortillas – they work so well as a wrap for lunch and I just adore how the thyme enhances everything you put into them.
Whenever I make these, I always make a large batch and freeze the leftovers (if I have friends or family around there never seems to be any leftovers, though).
They can be quickly dethawed for a quick breakfast accompanied by lots of berries, coconut syrup and a dollop of yoghurt. It just doesn’t get any easier than that.
If you want to, you can make them all vegan by substituting the buttermilk for almond milk and leaving out the eggs (you will need to add a little extra almond milk).
The almond milk gives it a wonderful and sweet flavor, while still making the pancakes moist and fluffy. If you want to make them even more like a traditional torilla, you can simply switch the milk out with water.
Try these pancakes instead of the pita bread in my easy pita sandwich recipe.
- 1 2/3 cups All Purpose Flour
- 1/3 cup Grahamflour
- 4 Eggs
- 1 cup Water
- 1 Beer
- 1 cup Buttermilk or Almond Milk
- 2 tbsp Dried Thyme
- Pinch of Salt
- Combine the all purpose flour and the graham flour with thyme and salt in a large bowl. Mix together before making a small indentation in the center.Crack the eggs and pour into a seperate bowl. Whisk the eggs together before adding the buttermilk. Stir together before pouring the milk mixture into the flour mixture gently, while stirring. When everything is combined, pour in the beer and mix together.Heat a non-stick skillet and pour in the pancake batter, 1 pancake at a time (optional: if you want, you can cook the pancakes in coconut oil or butter for an extra delicious treat). Cook for 1-2 minutes on each side at medium heat, ot until the pancakes are nice and golden. Once the pancake is cooked, transfer it to a clean plate and stack each new cooked pancake on top – until you have a nice big mountain of pancakes.These pancakes can be served immediately, or made in advance. They can also be frozen and reheated whenever needed.