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
Method
- 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.
- 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.
- Meanwhile, make the yoghurt filling by mixing all the ingredients together in a bowl until creamy and well combined.
- Lay the crepes out flat on two plates and enjoy with the protein filling.
- Sprinkle with coconut flakes and cacao powder.