Buckwheat Protein Crepes
Kasia
Gluten-free, Dairy-free, Vegetarian, Nut-free, Soy-free
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Breakfast, Brunch, Dessert
Cuisine American, British, European
Servings 6 Pancakes
Calories 64 kcal
Frying pan
Whisk
Mixing Bowl
Spatula
Sieve
- 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
Sieve the protein powder and buckwheat flour into a mixing bowl
Add in the egg (whites) and milk to the bowl and whisk until combined and no lumps
Heat the oil in a frying pan on a medium-high heat
Pour the batter into the pan, evenly and thinly coating the surface
Cook for 2-3 minutes (until the crepe begins to form holes)
Gently flip the crepe over with a spatula and cook for another 2-3 minutes on the other side
Repeat until you have used all the batter
Serve with your favourite toppings (I recommend berries, chocolate and a nut butter/spread)
Enjoy!
- 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
Keyword Breakfast, Brunch, Buckwheat, Buckwheat Crepes, Buckwheat Pancakes, Crepes, High Protein, Pancake, Pancakes, Protein Pancake, Protein Pancakes