Crepes for breakfast may seem like a treat! Our wholesome version is as easy as it is good for you and who knows, this may even become a kitchen staple!
Why It's Good For You
Coconut flour is ground up coconut meat after it has been pressed for coconut milk. It is a much more absorbent flour and higher in fiber than almond flour. Coconut flour recipes tend to call for very little amounts of the flour and a high amount of moisture, typically in the form of eggs. It's so good at absorbing liquid because it is extremely high in inulin fiber. Arrowroot is one of the easiest starches for the body to digest and beneficial for sensitive digestive systems. It works excellently in gluten free baking.
These crepes are a delicious, gluten-free alternative to traditional wheat crepes. You can experiment with sweet and savory fillings.
(use organic ingredients where possible)
- 3 tbsp coconut flour
- ¾ cup tapioca or arrowroot flour
- 1 cup milk (coconut or almond)
- 2 eggs
FOR THE TOPPINGS
- ½ cup blueberries
- 1 tbsp maple syrup
- 2 tbsp natural yogurt