Good Day y’all!
It’s Saturday and I have to say, it’s going to be a busy one. Between recipe brainstorming, squeezing in a 5 miler and spending time with family for birthdays, it’s BUSY. So this morning, I took a stab at something that’s been on my mind for a while. This morning I made chocolate crepes and I made them with gluten free rolled oats pulsed into a flour. They were A-MAZING! I used raw cacao powder which is an excellent source of antioxidant flavanoids, magnesium, and loaded with essential fatty acids that can help lowder bad cholesterol and raise the good.
2 tablespoons cacao powder
1 tablespoon ground flax
1/2 teaspoon ground cinnamon
1 tablespoon honey or maple syrup
1/2 cup unsweetened almond milk
1 egg + 1 egg white
In a food processor, pulse 1/2 cup of rolled oats into a flour, about 30-45 seconds. In a bowl add the flour, ground flax, cinnamon, and cacao powder and mix the dry ingredients until combined. To the wet ingredients add the eggs, honey, and almond milk and mix the ingredients until a thin batter is formed. It may seem a bit runny but that’s ok, that’s what you want.
In a pan on medium heat add coconut oil or a non-stick cooking spray. Pour in the batter making a circular, thin, crepe. It will begin to bubble much like pancakes do when it’s time to flip. Flip carefully and continue cooking for an additional minute or minute and a half. This recipe yields 4 crepes and can be easily doubled!Greek yogurt filling is simply a mix of 1/2 cup plain non-fat Greek yogurt, 1/4 teaspoon vanilla extract, and 1 teaspoon of stevia. Enjoy!
Nutrition Facts – Crepes only
4 Servings
Amount Per Serving
Calories 99.5
Total Fat 3.1 g
Saturated Fat 0.5 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 0.7 g
Cholesterol 46.5 mg
Sodium 56.2 mg
Potassium 56.2 mg
Total Carbohydrate 13.8 g
Dietary Fiber 2.5 g
Sugars 4.7 g
Protein 4.7 g
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