Gluten Free Protein Crepes Recipe

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Typically, pancakes tend to have a raising agent which makes them fluffy and thick, while crepes don’t, making them thin and flat. They’re great if you fancy a lighter version of pancakes.

Instructions

1.) Put all dry ingredients into a bowl and combine with a whisk.

2.) Fold in the wet ingredients.

3.) Set aside for 5-10 mins.

4.) Heat a non-stick pan on medium heat with some low-calorie oil spray. DO NOT be tempted to blast it on high to heat up the pan quicker, you want the opposite and for the pan to heat up in its own time. Once the pan feels hot, using a ladle pour a level spoon and spread to make a round shape.

5.) It will take just a minute to cook as the crepes are much thinner than a pancake. Flip over, cook on the other side and repeat until all the batter is used up.

Yields 2 servings.

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MACROS (per serving):

Calories: 197

Protein: 19.7g

Carbs: 18.3g

Fats: 3.8g

Author: The Muscle Bakery

Ingredients

½ Cup Gluten Free Ground Oats

8g Arrowroot

1 scoop Pure Whey Protein™ Vanilla

1 tbsp Micellar Casein Vanilla

¼ cup Granulated Stevia

1.25 cup Milk of choice

½ Tsp Vanilla Liquiflav™

4 Egg Whites

Pinch of salt