Paleo Coconut Crepes With Mixed Berries

It’s possible to enjoy a decadent brunch while still making healthy choices. These crepes use gluten-free and fiber-rich coconut flour and are stuffed with nutrient-rich berries and other delicious fixings.
Recipe: Paleo Coconut Crepes with Mixed Berries

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.

Happy eating!

Serves 3-4 

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:

  1. Combine the almond milk and lemon juice in a small bowl and set aside.
  2. In a larger bowl, mix the coconut flour, baking soda, cinnamon, and stevia.
  3. 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.
  4. Combine the wet and dry ingredients and stir until an even batter forms.
  5. Set aside for five minutes to thicken.
  6. Spray a frying pan with cooking spray or coat lightly with coconut oil. Place it over medium heat and allow it to get hot.
  7. 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!
  8. 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.
  9. Serve crepes with yogurt, fresh berries, and flaked coconut.

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