E-Book:

9

Printed Book:

9

Egg White Crepes

Whisk all ingredients, except coconut oil, together in a mixing bowl.

 

Preheat a non-stick griddle until it is hot. Add coconut oil. Pour 1/4 cup of batter into a hot pan and reduce heat to medium-high.

 

As the batter starts to cook, slowly swirl the pan to thin and coat the pan with the batter, creating a thin pancake/crepe.

 

Cook for 2-3 minutes, or until the sides start to curl up and brown lightly. Carefully flip and cook for another 1-2 minutes to brown the other side. Remove, and repeat with the remaining batter.

 

Top with berries, jam, spices, shredded coconut, etc.

Ingredients:

1)

egg whites : 0.5 cup

2)

unsweetened almond or rice milk: 0.25 cup

3)

coconut flour : 2 tablespoon

4)

stevia: 0.25 teaspoon

5)

cinnamon: 0.25 teaspoon

6)

virgin coconut oil: 1 teaspoon

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