Raspberry Crepes

Total Time: 15 MINUTES

Prep Time: 15 MINUTES

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Ingredients

  • 1 Cup Fresh Raspberries
  • 1/2 Cup Oat Flour
  • 1 Egg
  • 1 Tbsp Vanilla Protein Powder
  • 3 Tbsps Plain Coconut Milk (or any plant based milk)
  • 1/2 Tsp Baking Soda
  • 2 Tsps Coconut Oil
  • 1 Tbsp Water

Instructions

  1. In a small saucepan place the raspberries and water. Put a lid on and bring to a low simmer over medium-low heat, stirring occasionally to break up the mixture and cook for about 5 minutes. Keep over low heat, while you make the crepes.
  2. In a medium-sized bowl, add the flour, salt, egg and, milk and whisk well to combine until smooth. Let it sit for a couple of minutes.
  3. Heat a small nonstick skillet over medium heat and add the coconut oil and allow it to melt. Pour 1/4 cup of the batter at a time and gently swirl to spread it into a thin layer. Cook for about one minute and then flip and cook the other side. Repeat with the remaining batter.
  4. Divide the crepes onto plates and top with the raspberry sauce. Enjoy

Notes

Leftovers: This recipe is best enjoyed immediately but can be refrigerated in an airtight container for up to three days.
Serving Size: This recipe makes six small crepes. One serving is two small crepes.
Additional toppings: Coconut whipped cream, honey other berries, nuts.
Oat Flour: Make your own by whizzing up oats in a food processor.
Cooking Oil: Coconut oil is good for cooking the pancakes.

Nutrition Information:

YIELD: 3

Serving Size: 1

Amount per serving

Calories: 165

TOTAL FAT: 7g

CARBOHYDRATES: 19g

FIBER: 5g

SUGAR: 2g

PROTEIN: 8g

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