Tuesday, July 19, 2016

Paleo Coconut Crepes With Mixed Berries

   4 servings

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

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.
6. 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. (Keep greasing pan with cooking spray or coconut oil to prevent sticking.)
7. Serve crepes with yogurt, berries and coconut.

   Its hard to deny our love for pancakes and waffles, but sometimes we need to start our day with a little less sugar. Fortunately, its possible to enjoy a decadent brunch while still making good for you choices. Introducing coconut flour-based crepes with all of the flavors of the true French recipe.

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