Description
Pan-crepe bowls that are low sugar and packed with pumpkin and protein. Top with fresh berries, shredded coconut, and nut butter for a unique breakfast!
Ingredients
- nonstick cooking spray (I used avocado oil spray)
- 1 flax egg (1 TBSP flaxseed + 3 TBSP filtered water)
- 1/4 cup canned pumpkin purée (not pumpkin pie filling!)
- 1 TBSP unsweetened almond milk
- 1 scoop (~1/4 cup) vanilla protein powder ( I used Vanilla Perfect Fit– some brands may work better than others)
- 1 TBSP peanut powder (or sub more protein powder)
- 1 cup mixed berries
- 1 TBSP unsweetened shredded coconut
- 1 TBSP creamy almond butter or peanut butter
Instructions
- Warm a skillet over medium heat with a little bit of avocado oil spray.
- In a mixing bowl, combine 1 TBSP flaxseed + 3 TBSP water and let sit for a few minutes to create your “flax egg”.
- Next, add pumpkin purée, unsweetened almond milk, protein powder, and peanut powder and mix until well combined with a spatula or spoon. The mixing should be well combined but stuff (not runny).
- Spoon mixture onto the warm skillet and spread with a spatula so it forms a large thin circle (this is your “pan-crepe”! Wet the spatula with a bit of water to spread easily and prevent sticking.
- Heat for 5 minutes, or until golden brown underneath, then carefully take a peak underneath. If it’s still too fragile, allow to heat for another 2-3 minutes, then try again. Carefully flip when ready and heat for 3-5 on the other side.
- Transfer the “pan-crepe” to a bowl and allow it to fold in on itself, making grooved edges. Fill the bowl with fresh mixed berries and top with shredded coconut and drizzle with nut butter of choice. Serve immediately!
Notes
Recipe adapted from my Peanut Butter Protein Pancake Pizza
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Breakfast
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free