Pancakes and waffles are delicious and reminiscent of weekend mornings with the family. 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 with these crêpes.

12 Ingredients

  • 1 cup unsweetened almond milk
  • 1/2 teaspoon lemon juice
  • 1/2 cup coconut flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 2 packets stevia
  • 1 cup egg whites
  • 1 teaspoon vanilla extract
  • Cooking spray
  • 1 cup Greek yogurt (plain or vanilla)
  • 2 cups fresh berries
  • 1/4 cup flaked coconut


<ol> <li>Combine almond milk and lemon juice in a small bowl and set aside.</li> <li>In a larger bowl, mix coconut flour, baking soda, cinnamon, and stevia.</li> <li>In a medium-sized bowl, whisk egg whites. Once they start to get bubbly, add almond milk and vanilla, whisking as you add each ingredient.</li> <li>Combine wet and dry ingredients and stir until an even batter forms.&nbsp;Set aside for 5 minutes to thicken.</li> <li>Spray a frying pan with cooking spray or coat lightly with coconut oil. Place over medium heat.&nbsp;Pour about 1/4 cup of batter into pan and swirl around to&nbsp;coat bottom. Cook for about 2 minutes, then use a spatula to lift edges. Gently flip&nbsp;and cook for 1 minute. Remove crepe and keep it warm while cooking remaining&nbsp;batter. (Tip: Keep greasing pan with cooking spray or coconut oil to prevent sticking.)</li> <li>Serve crepes with yogurt, berries, and coconut.</li></ol>

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