Here’s another recipe straight from Angie’s Fat Adapted Eating Plan where you learn to burn your fat as fuel!
Just because you cut out grains and added sugars doesn’t mean you can’t eat the foods you love.
These protein crepes are delicious at breakfast or any meal (especially topped with strawberries and fat adapted whipped cream) . . .
And once you teach your body to live without added sugar, these crepes make an excellent treat for dessert.
6 eggs, beaten well
1 ½ c. plain Greek yogurt or cottage cheese
½ t. salt (1/4 t. if using cottage cheese)
½ t. baking soda
½ c. almond or coconut flour (I typically use almond)
Beat eggs until fluffy then add in Greek yogurt or cottage cheese. Puree cottage cheese in blender beforehand (Such as this Braun Model). Mix dry ingredients separately and add to egg mixture. Mix well and let batter sit for 10 minutes. Fry on griddle over medium heat in coconut oil. Top with fruit, whipped cream, or topping of choice. Leftovers work well as a wrap or bread replacement. Serves 4.
One Final Word
Use a 1/4 measuring cup to portion out crepe batter and they will end up being the perfect size. To make the whipped cream simply whip desired amount of chilled heavy cream (1 c. of heavy cream will equal 2 c. whipped cream) with 1/2 t. pure vanilla extract and 10-15 drops of liquid Stevia. Beat until it forms stiff peaks (but not until it turns into butter). Refrigerate leftovers (if you have any) in covered dish.
We served this last night with chicken picatta (recipe in Fat Adapted Eating Plan) over red cabbage and a delicious spinach salad. Our three boys were eager to dig into the strawberries and crepes, but we told them, “No crepes until all your salad is gone”. It worked like a charm!
Learn How to Become a Fat Adapted Runner
Enjoy more energy for running and doing the activities you love, fewer sugar cravings, fewer mid-day energy crashes, and the secret to losing fat without counting calories or exercising your butt off.