RECIPE: Banana Chocolate Crepes with Coconut Yoghurt

The perfect sweet treat for breakfast or dessert. Submitted for Holistic Health magazine by Miranda Myles, Naturopath.

Ingredients

• 6 egg whites
• 2 tbsp almond milk
• ½ ripe banana, mashed
• 1 heaped tbsp raw cacao powder
• 3 tbsp desiccated coconut
• 1 tbsp psyllium husk
• 2 tbsp LSA or ground flaxseed
• 2 tbsp coconut yoghurt
• 1 tsp vanilla powder
• 1 tbsp ground cinnamon
• 1 tbsp virgin organic coconut oil
• Coconut flakes & raw cacao powder to sprinkle on top 

Protein Yoghurt Filling 

• 2 tbsp coconut yoghurt 
• 1 tbsp protein powder 
• 1 tbsp plant-based milk 

1. Place the egg whites, almond milk, banana, cacao powder, coconut, psyllium husk, LSA or ground flaxseed, yoghurt, vanilla and cinnamon in a bowl and mix well. 
2. Melt some coconut oil in a non-stick frying pan over medium heat. Pour half the batter into the pan and cook for 2 minutes, then flip and cook the other side for another 2 minutes. Remove and repeat with the remaining batter to make a second crepe. 
3. Meanwhile, make the yoghurt filling by mixing all the ingredients together in a bowl until creamy and well combined. 
4. Lay the crepes out flat on two plates and enjoy with the protein filling. 
5. Sprinkle with coconut flakes and cacao powder.