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

Directions

  1. Combine almond milk and lemon juice in a small bowl and set aside.
  2. In a larger bowl, mix coconut flour, baking soda, cinnamon, and stevia.
  3. 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.
  4. Combine wet and dry ingredients and stir until an even batter forms. Set aside for 5 minutes to thicken.
  5. Spray a frying pan with cooking spray or coat lightly with coconut oil. Place over medium heat. Pour about 1/4 cup of batter into pan and swirl around to coat bottom. Cook for about 2 minutes, then use a spatula to lift edges. Gently flip and cook for 1 minute. Remove crepe and keep it warm while cooking remaining batter. (Tip: Keep greasing pan with cooking spray or coconut oil to prevent sticking.)
  6. Serve crepes with yogurt, berries, and coconut.
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