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Kasia

Buckwheat Protein Crepes

Gluten-free, Dairy-free, Vegetarian, Nut-free, Soy-free
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 6 Pancakes
Course: Breakfast, Brunch, Dessert
Cuisine: American, British, European
Calories: 64
Ingredients Equipment Method Notes

Ingredients
  

  • 80 grams Buckwheat flour
  • 22 grams Vegan vanilla protein powder
  • 60 grams Egg whites Substitute: 1 whole egg
  • 1 tsp Cinnamon
  • 1/8 tsp Nutmeg
  • 150 ml Plant-based milk Recommended: soya, almond, coconut or GF oat
  • 1 tbsp Olive oil For frying

Equipment

  • Frying pan
  • Whisk
  • Mixing Bowl
  • Spatula
  • Sieve

Method
 

  1. Sieve the protein powder and buckwheat flour into a mixing bowl
  2. Add in the egg (whites) and milk to the bowl and whisk until combined and no lumps
  3. Heat the oil in a frying pan on a medium-high heat
  4. Pour the batter into the pan, evenly and thinly coating the surface
  5. Cook for 2-3 minutes (until the crepe begins to form holes)
  6. Gently flip the crepe over with a spatula and cook for another 2-3 minutes on the other side
  7. Repeat until you have used all the batter
  8. Serve with your favourite toppings (I recommend berries, chocolate and a nut butter/spread)
  9. Enjoy!

Notes

  • Calories are for one buckwheat crepe (does not include toppings)
  • Best served warm
  • Storage: in an air-tight container in the fridge for 1-2 days