A quick and satisfying recipe created by a dietitian for busy mornings! This flourless, protein-packed crêpe comes together in less than 10 minutes, right in the skillet. Top it with fresh fruit, nut butter or a drizzle of maple syrup for a balanced and delicious breakfast. For more inspiration, check out our Top 10 Quick and Balanced Breakfasts.
This recipe is low in FODMAPs depending on the chosen toppings.
Preparation
5
min
Cooking
9
min
Servings
1
Nutrition Facts (per serving)
Calories
240
Fat
8
Carbohydrates
23
Fibre
3
Protein
19
Sodium
390
Ingredients
- Cooking spray
- 80 ml (⅓ cup) quick-cooking oats*
- 45 ml (3 tbsp) unsweetened almond beverage (or milk of choice)
- 1 large egg
- 80 ml (⅓ cup) egg whites
- 2.5 ml (½ tsp) vanilla extract
- 1 pinch of salt
Optional topping
- Nut butter
- Fruit
- Greek yogurt
- Maple syrup
- Cinnamon
Preparation
- In a lightly oiled small non-stick skillet, add the oats, almond beverage, egg, egg whites, vanilla extract and salt.
- Using a wooden spoon or spatula, mix the ingredients directly in the skillet until smooth.
- Cover and cook over medium heat for 5 to 7 minutes, or until the center is set, and the bottom is golden. Flip the crêpe and cook for another 2 minutes.
- Slide the crêpe onto a plate, add your favourite toppings and enjoy.
If using a large skillet, double the ingredients to make 2 servings. Cut the crêpe in half before serving.
Notes
Keeps for 2 days in an airtight container in the refrigerator.
*Make sure to choose certified gluten-free oat flakes for a gluten-free recipe.
