Pancakes and waffles are a childhood staple. And for good reason! They’re delicious and reminiscent of weekend mornings with the family. (Not to mention they include two insanely delicious ingredients: butter and syrup.) But while our younger selves were happy to devour every whipped-cream covered bite, the same sugar-packed meal can leave us feeling a little sluggish these days.
Fortunately it’s possible to enjoy a decadent brunch while still making healthy choices. Made with coconut flour, which is gluten-free and high in fiber, you can fill these crepes with nutrient-rich berries and other delicious fixings. We love experimenting with ricotta or yogurt, seasonal produce, and a dab of Nutella every now and again.
What You’ll Need:
- 1/2 teaspoon lemon juice
- 1 cup unsweetened almond milk
- 1 cup egg whites
- 1 tsp vanilla extract
- 1/2 cup coconut flour
- 1/4 tsp baking soda
- 1/2 tsp cinnamon
- 2 packets stevia
- 2 cups fresh berries
- 1 cup Greek yogurt (plain or vanilla)
- 1/4 cup flaked coconut (for garnish)
What to Do:
- Combine the almond milk and lemon juice in a small bowl and set aside.
- In a larger bowl, mix the coconut flour, baking soda, cinnamon, and stevia.
- In a medium-sized bowl, whisk the egg whites. Once they start to get bubbly, add the almond milk and vanilla, whisking as you add each ingredient.
- Combine the wet and dry ingredients and stir until an even batter forms.
- Set aside for five minutes to thicken.
- Spray a frying pan with cooking spray or coat lightly with coconut oil. Place it over medium heat and allow it to get hot.
- Pour about 1/4 cup of batter into the pan and swirl around to coat the bottom. Note: It won’t be as fluid and smooth as traditional crepe batter, but that’s ok!
- Cook for about two minutes, then use a spatula to lift the edges. Gently flip with a flipper and cook for another minute. Remove the crepe from the pan and keep it warm while you do the same with the rest of the batter. Tip: Keep greasing the pan with cooking spray or coconut oil to prevent sticking.
- Serve crepes with yogurt, fresh berries, and flaked coconut.