Pancake 'bread' for a gluten-free French toast
This is a creative, gluten-free alternative to traditional French toast, where thick slices of pancake are used instead of bread. The dish typically involves dipping a cooked pancake in a mixture of eggs, milk, and spices before pan-frying it until golden. It's a popular home-cooking hack, especially in North America, for repurposing leftover pancakes into a rich, custardy breakfast.
🍽️ Nutrition at a glance
The dish is moderately high in carbohydrates and fats, with a good amount of protein from the eggs and dairy. A single serving provides a solid energy boost and key nutrients like calcium and B vitamins, with a calorie count typically ranging from 300 to 450 kcal.
Nutrition breakdown
| Calories | 380 kcal |
| Protein | 14 g |
| Carbs | 42 g |
| Fat | 17 g |
| Fiber | 3 g |
| Sugar | 10 g |
| Sodium | 420 mg |
| Calcium | 210 mg |
| Iron | 2.8 mg |
| Potassium | 280 mg |
| Vitamin A | 150 mcg |
| Vitamin B12 | 0.6 mcg |
| Phosphorus | 180 mg |
| Selenium | 12 mcg |
| Choline | 65 mg |
Per 2 medium pancakes (approx. 150 g) · estimated, varies by recipe
💡 What's interesting
This recipe is a clever example of culinary upcycling, transforming a simple pancake into a more decadent meal. Nutritionally, using a whole-grain or protein pancake base can significantly increase the fiber and protein content compared to standard white bread French toast.
