If I'm not mistaken, this is a true Norweigian pancake recipe. Although, it wouldn't surprise me if it was something that my great-grandmother just came up with herself or modified from a similar one.
To make it IBS safe, I have altered the ingredients ever-so-slightly, but it's still basically the same.
Grammy's Flat Pancakes
1/2 cup egg-beaters
1 cup (or a little less) plain rice/soy milk (I'm thinking vanilla flavored would work well too.)
1/2 cup all-purpose flour
1/4 tsp or less salt
1/4 tsp vanilla flavoring
Combine egg-beaters and milk. To avoid lumps, slowly add flour and beat until smooth (batter will be thin); add remaining ingredients. Spray a hot pan with cooking spray (you may need to repeat this step again later). Pour about 3 Tbsp of batter into a small pan and tip the pan from side to side to cover the bottom of the pan (you want the end result to be very thin). Let cook for 30-60 seconds (ends of pancake will start to turn up slightly when ready and the pancake should not fall apart when you place a spatula underneath it), and flip. Again, let cook for 30-60 seconds or until pancake is slightly golden. Roll pancakes into 3rds, and serve with warm maple syrup. Yield: about 7 pancakes
~ Rachel (IBS-C)
If life hands you lemons, make lemonade!!