This might be one of my favorite weeks of the year. It’s the official start of the holiday season, which means spending time with family and lots of delicious food!
This year for Thanksgiving, I’m in Maine visiting my dad. So, of course, we had to whip up is crepes for breakfast. Yum, right?
Unfortunately, it seems like everyone has some sort of dietary restriction. Between the five of us, we had to find a way to make our crepes Gluten-free, dairy-free and egg-free. Quite the task, right?
Well, we got a little creative and made some of the most delicious crepes I’ve ever had. On top of that, the crepes were just under 90 calories a piece!
- 1 cup Bob’s Red Mill gluten-free flour
- 1/2 cup banana pureed (about 1 large banana)
- 1/2 cup unsweetened vanilla almond milk
- 1/2 cup water
- 1/2 teaspoon salt
Instructions: Puree 1/2 cup banana and mix in flour. Gradually add in the milk and water, stirring to combine. Add the salt and mix until smooth. Heat a frying pan to medium-high heat and scoop ~1/4 cup batter for each crepe. Tilt the pan in a circular motion so the batter coats the surface evenly. Cook for about 2 minutes until golden brown and then flip until golden brown. Serve immediately. Makes about 7 crepes.
Then, I decided if we were going to have crepes, I absolutely had to try making protein fluff. I always see delicious pictures of it on Instagram, so it was time to experiment.
Vanilla Protein Fluff Ingredients:
- 1 scoop vanilla whey protein powder
- 1 frozen banana
- 1/4 cup unsweetened vanilla almond milk
Instructions: Put all the ingredients in a blender and mix until smooth. After that, place in a large bowl and whip with an electric or hand mixer until the fluff is light and sort of gooey. Enjoy immediately.
The protein fluff was a complete success, and so delicious! I added the fluff, almonds, white chocolate pieces and shredded coconut to my crepes. Rolled them up and enjoyed these delicious treats for a healthy (and sweet) post-workout breakfast!