Gluten-Free Buckwheat Protein Crepes

So you’re on the hunt for the perfect Gluten-Free Buckwheat Protein Crepes Bar? Look no further! These crepes are not just delightful to taste, but they’re also packed with protein and free from gluten. Great for those morning workouts or even as a post-workout treat. Now, let’s whip up some crepe magic!

Ingredients:

For the Gluten-Free Buckwheat Protein Crepes:

• 1 cup buckwheat flour (190 grams)
• 2 large eggs
• 1 cup almond milk (240 ml)
• 1 scoop vanilla protein powder (30 grams)
• 1 tsp. baking powder (5 grams)
• A pinch of salt
• 1 tbsp. melted coconut oil (15 ml) plus more for frying

For the filling (Optional):

• Fresh berries, your choice!
• 1 tbsp. honey (20 grams)
• 1/2 cup Greek yogurt (120 grams)

Time:

• Preparation: 10 minutes
• Cooking: 20 minutes

Serves 2

Nutritional Facts Per Serving:

• Calories: 370
• Protein: 25 grams
• Carbs: 40 grams
• Fats: 12 grams
• Dietary Fiber: 6 grams
• Sugars: 10 grams

How to Whip Up These Gluten-Free Buckwheat Protein Crepes:

1. In a large mixing bowl, combine your buckwheat flour, baking powder, and salt.
2. Next, make a well in the middle. Crack in the eggs, pour in the almond milk, and add the scoop of vanilla protein powder.
3. Whisk everything together until you have a smooth batter.
4. Add in your melted coconut oil and give it another quick whisk.
5. Heat a non-stick pan over medium heat and lightly brush with some coconut oil.
6. Pour in about a quarter of your batter, spreading it out into a thin layer.
7. Cook until the edges start to lift, roughly 2 minutes, then flip and cook for another 1-2 minutes.
8. Remove from the pan, and repeat with the remaining batter.
9. Once all your crepes are done, spread a layer of Greek yogurt over each one.
10. Drizzle with honey and top with your choice of fresh berries.

Tips for the Best Gluten-Free Buckwheat Protein Crepes:

1. Always make sure your pan is properly heated before pouring the batter.
2. If your batter feels too thick, add a splash more almond milk.
3. Feel free to get creative with your fillings. Think nut butters, sliced bananas, or even some dark chocolate chips!
4. Buckwheat flour can be a bit earthy. The addition of the protein powder and toppings helps balance out the flavors.

Serving and Enjoying Your Crepes:

• Roll up your crepes and slice them into bite-sized pinwheels. This makes them perfect for a quick grab-and-go snack.
• Consider serving with a side of mixed fruit or a handful of nuts for added nutrition.
• These Gluten-Free Buckwheat Protein Crepes are versatile. Warm them up the next day for a quick breakfast or enjoy them cold as a protein-packed snack!

There you have it, a delightful, nutritious, and absolutely delicious way to kick start your day or refuel post-workout. Dive into the world of Gluten-Free Buckwheat Protein Crepes, and trust us, you won’t be disappointed! Happy eating from all of us at AH7!

GLUTEN-FREE BUCKWHEAT PROTEIN CREPES

So you’re on the hunt for the perfect Gluten-Free Buckwheat Protein Crepes Bar? Look no further! These crepes are not just delightful to taste, but they’re also packed with protein and free from gluten. Great for those morning workouts or even as a post-workout treat. Now, let’s whip up some crepe magic!

5 from 2 votes

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Nutritions

Nutrition Facts

GLUTEN-FREE BUCKWHEAT PROTEIN CREPES

Amount per Serving

Calories

370

% Daily Value*

Fat

 

12

g

18

%

Carbohydrates

 

40

g

13

%

Fiber

 

6

g

25

%

Sugar

 

10

g

11

%

Protein

 

25

g

50

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

INGREDIENTS:

• For the Gluten-Free Buckwheat Protein Crepes:
• 1 cup buckwheat flour 190 grams
• 2 large eggs
• 1 cup almond milk 240 ml
• 1 scoop vanilla protein powder 30 grams
• 1 tsp. baking powder 5 grams
• A pinch of salt
• 1 tbsp. melted coconut oil 15 ml plus more for frying
• For the filling Optional:

Instructions

HOW TO WHIP UP THESE GLUTEN-FREE BUCKWHEAT PROTEIN CREPES:

• In a large mixing bowl, combine your buckwheat flour, baking powder, and salt.
• Next, make a well in the middle. Crack in the eggs, pour in the almond milk, and add the scoop of vanilla protein powder.
• Whisk everything together until you have a smooth batter.
• Add in your melted coconut oil and give it another quick whisk.
• Heat a non-stick pan over medium heat and lightly brush with some coconut oil.
• Pour in about a quarter of your batter, spreading it out into a thin layer.
• Cook until the edges start to lift, roughly 2 minutes, then flip and cook for another 1-2 minutes.
• Remove from the pan, and repeat with the remaining batter.
• Once all your crepes are done, spread a layer of Greek yogurt over each one.
• Drizzle with honey and top with your choice of fresh berries.

Notes

Always make sure your pan is properly heated before pouring the batter.
If your batter feels too thick, add a splash more almond milk.
Feel free to get creative with your fillings. Think nut butters, sliced bananas, or even some dark chocolate chips!
Buckwheat flour can be a bit earthy. The addition of the protein powder and toppings helps balance out the flavors.