Description
These quick and easy strawberry protein crepes are a delightful vegan breakfast option. Made without eggs or dairy, they're packed with plant-based protein and feature a light, fluffy texture. Serve them warm with fresh strawberries and vanilla coconut yogurt for a nutritious and delicious start to your day.
Ingredients
Dry Ingredients
- ¼ cup vegan protein powder
- 1 ¼ cups all-purpose flour
- 1 tablespoon cornstarch
- 1 tablespoon granulated sugar
Wet Ingredients
- 1 cup sparkling water or regular water, divided
- 1 cup almond milk
- 2 tablespoons coconut oil, melted, plus more for frying
For Serving
- Strawberries
- Vanilla coconut yogurt
Instructions
- Prepare Protein Mixture: In a small bowl, whisk together the vegan protein powder and ¼ cup of sparkling water until the protein powder dissolves completely.
- Make Batter: In a large bowl, combine the all-purpose flour, cornstarch, and granulated sugar. Add the protein mixture, remaining sparkling water, almond milk, and melted coconut oil. Whisk until the batter is smooth and well combined.
- Heat Pan: Heat a medium-sized non-stick pan over medium heat and add a small amount of coconut oil to grease the surface.
- Cook Crepes: Pour approximately ⅓ cup of batter into the pan. Immediately lift and tilt the pan to spread the batter into a thin, even circle. Cook until the batter sets in the middle, about 2 minutes.
- Flip Crepes: Carefully flip the crepe using a spatula and cook for an additional 30 seconds, until bubbles form and the crepe is cooked through. Remove from the pan.
- Repeat: Continue cooking the remaining batter the same way, adding more coconut oil as needed.
- Serve: Plate the warm crepes and serve topped with fresh strawberries and a dollop of vanilla coconut yogurt.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Freezing: Cool crepes completely, layer with parchment or wax paper, and freeze in an airtight container or freezer bag for up to 3 months. Reheat in microwave 1-2 minutes or oven at 350ºF for 5-7 minutes.
- Substitutions: Use any plant-based or dairy milk instead of almond milk. For gluten-free, use a gluten-free all-purpose flour blend (avoid only almond or coconut flour). Substitute granulated sugar with preferred sweeteners as desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: French
