The Accidental Pancake
If you asked me what my last breakfast ever would be, I’d respond without thinking twice: PANCAKES!
But while I loove a nice, fluffy batch of perfectly stacked pancakes drizzled with warm maple syrup, the whole process sadly seems to be saved for special occasions. I blame the laziness of having to whip together a million ingredients (flour, oil, eggs, butter, etc.), or clean a ton of bowls/dishes… or perhaps my well-documented inability to flip food for the life of me (hence the inspiration for my no-flip overeasy eggs.)
Or maybe it’s also the fact that I tend to feel starving an hour after eating them. As the always clever Fitnessista said so perfectly, “Pancakes are like the sexy boyfriend with a lame-o personality– delicious, but lacking staying power.”
But not anymore! I’ve discovered the secret to making pancakes a satisfying, easy-to-flip, eat-everday-for-breakfast-without-the-guilt kinda meal…and it was completely by accident!
While trying to make French toast one morning, I realized I only had Sandwich Thins for bread. As they were cooking on the stove, I almost gave up and threw them in the trash because I thought they were too soggy. But as the bread began to soak up the flavors, and I so easily flipped those slices without a mess—I realized I might be on to something here!
Pantoast?…Frenchcakes? Whatever you want to call it, they tasted deee-licious and took me only 5 minutes to make! But in the Simply Savor household, they’ve affectionately come to be known simply as Accidental Pancakes.
ACCIDENTAL PANCAKES
Ingredients
2 100% Whole Wheat Sandwich Thins=4 slices total (I prefer Pepperidge Farm or Arnold)
2 Egg whites (or 1 whole egg)
Vanilla extract or sweetener of choice (ie: splenda or stevia)
Splash of low fat milk (optional)
Cinnamon to taste (I like a lot)
Pinch of salt
Directions
Whisk together last 5 ingredients into a small bowl. Dip slices of bread into the bowl until completely coated in egg mixture. Place on large skillet (sprayed with cooking spray) over medium-high heat. Flip after 30 second to 1 minute. Repeat until fully cooked (~2-3 minutes). Plate and serve!
+++
This recipe makes four French toast-flavored pancakes for less than 250 calories and 10 grams of fill-you-up fiber (only 3 ‘cakes seen above because I couldn’t wait to eat one before taking a picture. Told you they were good) 
Topped with some Smart Balance buttery spread and strawberry preserves, but the possibilities are endless…fresh berries, maple syrup, walnuts, nut butter, Greek yogurt, sliced bananas, mmmmm.
Have you ever had an accidental kitchen mishap go terribly wrong right?
If you had to choose one breakfast food to eat for the rest of your life, what would it be?
Have a delicious day! 
Oh man. I think I’d have to go with pancakes or waffles for that question. I mean, can you really go wrong with warm carbs spread with butter and syrup? I think not.
Great idea! It’s like a French toast-pancake hybrid:)
Love the pancakes, my favorite thing about weekend morning. That’s when I wait to make some, so I can sit & enjoy!
I love it when accidental things turn out perfectly! This looks great! I’m not sure I could pick one breakfast for the rest of my life, but today I’ll say toast with nut butter.
That’s a fantastic idea, and I’m trying them this week! I bet using the honey wheat sandwich thins would add an extra yummy taste to your new creation.
I would never think to use sandwich thins for pancakes, but I totally love the idea! I love accidental dishes!
Brilliance!
Any sort of pancakey french toasty thing makes me happy.
Very nice! We love the sandwich thins, and you’ve hit upon an inspired use for them. Love it!
I really should be making pancakes more often. I love putting jelly on them
Mmmm.
These are very clever, Kristen! I love the idea of using sandwich thins for pancakes. I’m a huge fan of french toast, so this would be right up my alley. And they’re so versatile, too, with all the toppings you can put on, yum! I can’t wait to try these.
One breakfast forever, hmm … I suppose toast and PB? I know, pretty boring!
What a success, it could basically be a flat french toast as well which is probably the one breakfast I would never want to go without.
My stable though is oatmeal I could eat it everyday … No Joke
Great idea. My husband uses them as hamburger buns or rather bison burger buns – they’re healthier.
I haven’t tried the Arnold brand, but other sandwich thins I’ve had were full of inulin, not honest to goodness fiber from a whole grain. Do you know what the fiber source is in that brand? My tummy can’t handle the inulin.
Hi Claire! Here are the ingredients listed on the 100% WW arnold’s sandwich thins: Whole Wheat Flour, Water, Sugar, Yeast, Cellulose Fiber, Wheat Gluten, Wheat Bran, Salt, Polydextrose, Soybean and/or Canola Oil, Preservatives (Calcium Propionate, Sorbic Acid), Monoglycerides, Guar Gum, Sodium Stearoyl Lactylate, Sucralose, Soy Lecithin. There are a few different fiber sources– from the wheat flour, cellulose, wheatbran, guar, soy lecithin etc. Hope this helps!