Serves 1 2 Better Balance Bites/Blue Points
Calories 90 Fat 0.5g Carbs 15.2g Fiber 5.4g Protein 4.4g
Serves 2 1 Better Balance Bite/Blue Point
Calories 45 Fat 0.3g Carbs 7.6g Fiber 2.7g Protein 2.2g
Sauce (All) 0 Better Balance Bites/Blue Points
Calories 28 Fat 0.1g Carbs 9g Fiber 0.2g Protein 2.1g
Ingredients
· 1 low-bite/low-point flatbread (I used Cut Da Carb Flatbread)
· 1 scallion, finely chopped
· 1 egg white, beaten
· Spray butter
Dipping Sauce
· 2 Tbsp soy sauce
· 2 tsp rice wine vinegar
· 1 1/2 tsp brown sugar replacement
· 1 1/2 tsp sliced scallions
· 1 tsp minced garlic (1 clove)
· 1/4 teaspoon crushed red pepper flakes (optional)
Directions
1. Heat a nonstick skillet over medium-high heat as you prepare the pancakes. Mix dipping sauce together in a small bowl; set aside.
2. Cut the flatbread in half, then cut each half into thirds. Brush 2 slices of flatbread lightly with egg white, scatter 1/4 of the chopped scallion on top of each slice, and top with another slice of flatbread, pressing the two slices together to seal them. Repeat these steps on top of the scallion “sandwich” you just made. You will now have 2 “sandwiches” with 3 layers of flatbread each.
3. Carefully cut each “sandwich” in half, then each half into triangles. Spray the top of each triangle with spray butter, then carefully place them butter-side-down into the hot pan. Press them down with a spatula to help seal the layers together. Spray the new tops of the triangles with spray butter.
4. Once the bottoms have browned, about 1-2 minutes, flip them. Press the pancakes down with a spatula to help seal the layers together and cook until this new bottom is browned, about 1-2 minutes.
Notes
· Enjoy immediately plain or dipped in soy sauce. Or any dipping sauce you like.
· This recipe is easily adapted to a crowd, so make as many as you’d like!
