Strawberry Protein Breakfast Crepes (Print-Friendly Format)
Delicate vegan crepes filled with strawberries and yogurt, made with plant-based protein for effortless mornings.
# Required Ingredients:
→ Batter
01 -
60 ml vegan protein powder
02 -
250 ml sparkling water or still water, divided
03 -
155 g all-purpose flour
04 -
8 g cornstarch
05 -
12 g granulated sugar
06 -
240 ml almond milk
07 -
30 ml coconut oil, melted, plus extra for frying
→ For Serving
08 -
Fresh strawberries, sliced
09 -
Vanilla coconut yogurt
# How to Make It:
01 -
In a small bowl, whisk the vegan protein powder with 60 ml of sparkling water until fully dissolved.
02 -
In a large mixing bowl, whisk together the flour, cornstarch, and granulated sugar until evenly incorporated.
03 -
Add the protein powder mixture, remaining 190 ml sparkling water, almond milk, and melted coconut oil to the dry ingredients. Whisk thoroughly until the batter is smooth and free of lumps.
04 -
Warm a medium-sized nonstick pan over medium heat. Brush lightly with coconut oil.
05 -
Pour approximately 80 ml of batter into the center of the pan. Immediately lift and gently rotate the pan to evenly spread the batter into a thin circle.
06 -
Cook until the center is set, about 2 minutes. Gently loosen the edges and flip using a spatula. Continue cooking for an additional 30 seconds, until lightly golden and bubbles appear.
07 -
Transfer crepe to a plate and repeat the process with remaining batter, adding more coconut oil as needed.
08 -
Arrange crepes on plates and serve with fresh strawberries and vanilla coconut yogurt.
# Additional Information:
01 -
To store, place cooled crepes in an airtight container and refrigerate for up to 4 days.
02 -
For freezing, layer crepes between parchment and store in a freezer-safe container for up to 3 months. Reheat in microwave or oven.
03 -
For gluten-free adaptation, use a suitable all-purpose gluten-free flour blend.