Ingredients
Scale
- 1 cup almond flour (or any gluten-free flour)
- 1/2 cup protein powder (vanilla or unflavored)
- 1 cup almond milk (or any milk you prefer)
- 3 large eggs
- 1 tablespoon honey (or maple syrup)
- 1 teaspoon vanilla extract
- Pinch of salt
- Fresh berries (strawberries, blueberries, or raspberries)
- Greek yogurt (for serving)
Instructions
- In a mixing bowl, whisk together the almond flour, protein powder, and salt until well combined.
- In another bowl, beat the eggs, then add almond milk, honey, and vanilla extract. Mix well.
- Slowly add the dry ingredients to the wet ingredients, stirring until the batter is smooth.
- Heat a non-stick skillet over medium heat and lightly grease it with cooking spray or a small amount of oil.
- Pour about 1/4 cup of batter onto the skillet, tilting it to spread the batter evenly into a thin layer.
- Cook for about 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden.
- Repeat with the remaining batter, stacking the crepes on a plate.
- To serve, fill each crepe with fresh berries and a dollop of Greek yogurt. Roll or fold them over and enjoy!
- Prep Time: 10
- Cook Time: 20