Sweet Buckwheat Protein Crepes
An alternative to the pancake stack, these crepes will have you feeling all sophisticated and continental while you tuck into brunch.
Combine all your ingredients in a large mixing bowl or jug and whisk together well, using an electric whisk if necessary. The batter should have a smooth consistency and there should be no lumps left once finished.
Then, lightly grease a small frying pan with some of your oil or butter and allow it to heat up before pouring in roughly 4 large tablespoons of the mixture. Swirl this around to cover the bottom of the pan. There should be a good covering of mixture inside the pan however not too much so that your crepe becomes thick. Cook your crepe for a couple of minutes until brown and then flip to brown the other side.
Repeat this process until all of the batter has been used and serve with your toppings of choice.
This recipe was created by Kathryn Armitage. Kathryn is the creator of lifestyle blog, A Healthy Wanderlust. Covering everything from culture and society to health and travel, check out her blog for a lot of seriously good food, opinionated rants and plans for world adventures. You can also find Kathryn on Instagram and Twitter.
- ½ cup buckwheat flour
- 1 scoop Neat Nutrition Naked Protein
- 1 large egg
- 160ml almond milk
- 1 teaspoon vanilla extract or powder
- 2 teaspoon stevia or granulated sweetener of choice
- Toppings of your choice: I recommend lemon juice and stevia or greek yogurt, fresh berries and maple syrup
- 1 tbsp organic butter or coconut oil for frying
Nutritionals per serving (without topping): Calories = 78 ; P = 5.9g, C = 10.6, F = 1.7g)*
*All calorie and macro calculations are estimates and will vary depending on portion size and ingredients used