Gluten Free Coconut Flour Chocolate & Raspberry Crepes! The perfect weekend morning breakfast!

Gluten Free Coconut Flour Chocolate & Raspberry Crepes! The perfect weekend morning breakfast!

Gluten Free Coconut Flour Chocolate & Raspberry Crepes! The perfect weekend morning breakfast!

Makes 2 servings
Dry ingredients:
2tbsp of Better Body Foods coconut flour
1tbsp TruVibe Organics cacao powder
1/4tsp ground flaxseed
1/4tsp baking powder

Wet Ingredients:
5.5oz unsweetened vanilla almond milk
3 large egg whites – room temperature
1tbsp Better Body Foods agave nectar
1tbsp melted Better Body Foods coconut oil

Filling:
4 large fresh raspberries
1tsp water
1 packet of stevia
33grams fat free Philadelphia cream cheese
50grams Dannon Light & Fit fat free vanilla greek yogurt
Topping: additional raspberries & sugar free chocolate sauce

Crack 3 egg whites into a bowl and allow to reach room temperature. In a separate bowl add the milk with the agave nectar and microwave for 20 seconds. (this will keep the melted coconut oil from hardening when added). Once milk & egg whites are room temperature, add in the egg whites & coconut oil. Mix together all of the dry ingredients in a medium sized bowl and then whisk in the wet ingredients. Allow to sit for about 10 minutes so the coconut flour can soak up some of the liquid and thicken. Batter will still be runnier than pancake batter.

While the batter is resting, make your crème filling! Place the 4 raspberries, packet of stevia and teaspoon of water in a small bowl and microwave for 25 seconds. Next stir in the cream cheese until smooth and then add in the greek yogurt. Set aside.

Cook 1/8 of a cups worth of batter in a small skillet over medium-low heat for about 5 minutes, without flipping and then slide out of pan onto a plate. While the next one is cooking, add 1tbsp of filling to crepe and roll up. Repeat with remaining batter/filling. Top with some more fresh raspberries & sugar free chocolate sauce.

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Blueberries & Cream Protein Crepes with only 310cal/28carb/5fat/37pro!

Blueberries & Cream Protein Crepes with only 310cal/28carb/5fat/37pro!

Blueberries & Cream Protein Crepes with only 310cal/28carb/5fat/37pro!

Ingredients:

1 Scoop (30grams) of Vanilla Plant Fusion protein powder

3 egg whites

7ozs of unsweetened Vanilla Almond Milk – DIVIDED

50grams Dannon Light & Fit Vanilla fat free Greek Yogurt

12grams of unprepared Jell-O Sugar Free/Fat Free Vanilla Pudding mix

70grams of fresh blueberries

1 packet of stevia

Dash of cinnamon

1/2tsp Better Body Foods pure vanilla extract

1tbsp Sugar Free Maple Syrup

 

Directions:

*Note – This is what worked for the protein powder that I use, others may require more/less liquid*

First I mixed the pudding mix with 3 ounces of cold almond milk and placed it in the refrigerator to set. In my ninja blender I mixed the protein powder, 1 packet of stevia, vanilla extract, dash of cinnamon, 4 ounces of almond milk & egg whites. I preheated my skillet to low to medium low heat – I found that working with a low temperature was best as it allowed me to swirl & coat the pan with batter before it started cooking. In fact, I would hold the pan off the heat for 15 or so seconds before pouring batter in. Once I felt the pan was cool enough I would pour about 1/4 of cup into a small skillet and swirl around until the pan was coated with a thin layer. I would cook it until the edges started rolling in. I ended up flipping all of mine with my hands because I found it to be easier than trying to get a spatula under it. Once all of my crepes were made I took the pudding out, mixed the yogurt into it to really thicken it and then filled the crepes. I mixed the blueberries with 1tbsp of sugar free maple syrup and topped the crepes with them. Yum!

Chocolate Protein Crepes stuffed with a Banana Crème Pudding & topped with Caramelized Bananas! 335cal/33carb/5fat/37pro

Chocolate Protein Crepes stuffed with a Banana Crème Pudding & topped with Caramelized Bananas! 335cal/33carb/5fat/37pro

Chocolate Protein Crepes stuffed with a Banana Crème Pudding & topped with Caramelized Bananas! 335cal/33carb/5fat/37pro

Ingredients:

-1 Scoop (30grams) of chocolate Plant Fusion protein powder
-3 egg whites
-7ozs of  unsweetened Vanilla Almond Milk – DIVIDED
-50grams of Dannon Light & Fit Vanilla Greek Yogurt
-11grams of unprepared Jello Sugar Free/Fat Free Banana Cream Pudding mix
-3oz of banana
-1 packet of stevia

Directions:
*Note – This is what worked for the protein powder that I use, others may require more/less liquid*

First I mixed the pudding mix with 3 ounces of almond milk and placed it in the refrigerator to set.

In my ninja blender I mixed the protein powder, stevia, 4 ounces of almond milk & egg whites. I preheated my skillet to low to medium low heat – I found that working with a low temperature was best as it allowed me to swirl & coat the pan with batter before it started cooking. In fact, I would hold the pan off the heat for 30 or so seconds before pouring batter in. Once I felt the pan was cool enough I would pour about 1/4 of cup into a small skillet and swirl around until the pan was coated with a thin layer. I would cook it until the edges started rolling in. I ended up flipping all of mine with my hands because I found it to be easier than trying to get a spatula under it. Once all of my crepes were made I took the pudding out, mixed the yogurt into it to really thicken it and then filled them. I quickly sliced up the banana and sautéed it for a minute or two with cooking spray and then poured on top!

Chocolate & Raspberry Protein Crepes – 305cal/23carb/5fat/39pro

Chocolate & Raspberry Protein Crepes - 305cal/23carb/5fat/39pro

Chocolate & Raspberry Protein Crepes – 305cal/23carb/5fat/39pro

Ingredients:

1 Scoop (30grams) of Vanilla @plantfusion protein powder

3 egg whites

7ozs of unsweetened Vanilla Almond Milk – DIVIDED

50grams @dannonyogurt Vanilla fat free Greek Yogurt

11grams of unprepared Jell-O Sugar Free/Fat Free Chocolate Pudding mix

50grams of fresh raspberries

1 packet of stevia

1/2tsp almond extract (or you could use 1/2tsp ground cinnamon if you don’t like almond flavor)

1tsp pure vanilla extract

Sugar Free Chocolate sauce

 

Directions:

*Note – This is what worked for the protein powder that I use, others may require more/less liquid*

First I mixed the pudding mix with 3 ounces of cold almond milk and placed it in the refrigerator to set. In my ninja blender I mixed the protein powder, 1 packet of stevia, almond extract, vanilla extract, 4 ounces of almond milk & egg whites. I preheated my skillet to low to medium low heat – I found that working with a low temperature was best as it allowed me to swirl & coat the pan with batter before it started cooking. In fact, I would hold the pan off the heat for 30 or so seconds before pouring batter in. Once I felt the pan was cool enough I would pour about 1/4 of cup into a small skillet and swirl around until the pan was coated with a thin layer. I would cook it until the edges started rolling in. I ended up flipping all of mine with my hands because I found it to be easier than trying to get a spatula under it. Once all of my crepes were made I took the pudding out, mixed the yogurt into it to really thicken it and then filled the crepes. I microwaved 3 raspberries for about 30 seconds and then smashed them with a spoon and mixed with a little bit of sugar free chocolate sauce to spoon on top of crepes. Next I topped with the remaining raspberries and then put a little more chocolate sauce in a zip loc bag, cut of the corner and drizzled on top!

Strawberries & Cream Chocolate Protein Crepes! 305cal/27carb/5fat/38pro

Strawberries & Cream Chocolate Protein Crepes! 305cal/27carb/5fat/38pro

Strawberries & Cream Chocolate Protein Crepes! 305cal/27carb/5fat/38pro

Ingredients:

1 Scoop (30grams) of @plantfusion Chocolate protein powder

3 egg whites

7ozs of unsweetened Vanilla Almond Milk – DIVIDED

50grams Vanilla fat free Greek Yogurt

12grams of unprepared Sugar Free/Fat Free Vanilla Pudding mix

100grams of fresh strawberries

2 packets of stevia

 

Directions:

*Note – This is what worked for the protein powder that I use, others may require more/less liquid*

First I mixed the pudding mix with 3 ounces of almond milk and placed it in the refrigerator to set. In my ninja blender I mixed the protein powder, 1 packet of stevia, 4 ounces of almond milk & egg whites. I preheated my skillet to low to medium low heat – I found that working with a low temperature was best as it allowed me to swirl & coat the pan with batter before it started cooking. In fact, I would hold the pan off the heat for 30 or so seconds before pouring batter in. Once I felt the pan was cool enough I would pour about 1/4 of cup into a small skillet and swirl around until the pan was coated with a thin layer. I would cook it until the edges started rolling in. I ended up flipping all of mine with my hands because I found it to be easier than trying to get a spatula under it. Once all of my crepes were made I took the pudding out, mixed the yogurt into it to really thicken it and then filled them. I quickly sautéed some cut up strawberries with the other packet of stevia and then poured on top!

Strawberries & Cream Protein Crepes 320cal/30carb/5fat/39pro

Strawberries & Cream Protein Crepes 320cal/30carb/5fat/39pro

Strawberries & Cream Protein Crepes 320cal/30carb/5fat/39pro

 

Ingredients:

1 Scoop (30grams) of Plant Fusion vanilla protein powder

3 egg whites

7ozs of unsweetened Vanilla Almond Milk – DIVIDED

50grams Vanilla fat free Greek Yogurt

12grams of unprepared Sugar Free/Fat Free Vanilla Pudding mix

100grams of fresh strawberries

2 packets of stevia

Directions:

*Note – This is what worked for the protein powder that I use, others may require more/less liquid*

First I mixed the pudding mix with 3 ounces of almond milk and placed it in the refrigerator to set. In my ninja blender I mixed the protein powder, 1 packet of stevia, 4 ounces of almond milk & egg whites. I preheated my skillet to low to medium low heat – I found that working with a low temperature was best as it allowed me to swirl & coat the pan with batter before it started cooking. In fact, I would hold the pan off the heat for 30 or so seconds before pouring batter in. Once I felt the pan was cool enough I would pour about 1/4 of cup into a small skillet and swirl around until the pan was coated with a thin layer. I would cook it until the edges started rolling in. I ended up flipping all of mine with my hands because I found it to be easier than trying to get a spatula under it. Once all of my crepes were made I took the pudding out, mixed the yogurt into it to really thicken it and then filled them. I quickly sautéed some cut up strawberries with the other packet of stevia and then poured on top!

strawberrycrepes