Ingredients
Scale
- 2 eggs, large
- 1 tablespoon honey
- 1/4 cup all-purpose gluten free flour mix
- 1/4 cup brown rice flour (or another 1/4 cup of all-purpose gluten free flour mix)
- 1/2 cup unsweetened vanilla almond milk
- 1/2 ripe banana, mashed
- 1 teaspoon vanilla extract
- 2 scoops Designer Whey Vanilla Protein Powder
Instructions
- First, mash banana in a large bowl until smooth and liquidy. Then, add eggs, honey, and milk and mix.
- Next, add the rest of the ingredients and mix until smooth. The batter should be soupier than pancake mix.
- Heat a large pan to medium/high heat and spray with nonstick cooking spray or coat with butter. Then, using a 1/4 measuring cup, scoop crepe batter onto the pan. Use a spoon to even out the edges and make sure it is smooth.
- Let cook for about 45 seconds – 1 minute. If you have a nonstick pan, you should be able to shake the pan and the crepe should slide back and forth. That is when you know you should flip.
- Using a spatula, flip crepe (be careful!). Let the other side cook for about 30 more seconds. Again, you can perform the slide test to see if it’s done.
- Top with nut butter, fruit, nuts, granola, muesli, yogurt, etc.