Whole30 Crepes with Nut Butter and Sliced Bananas

Start your day on a sweet note with these Whole30-compliant crepes, made with a blend of almond flour and coconut milk. They're soft and pliable, with a delicate flavor that complements the rich nut butter and sweet bananas. These crepes are a nutritious and satisfying breakfast or brunch option, and they're easy to customize with your favorite toppings.

In the quest for a wholesome and satisfying breakfast that adhered to the Whole30 guidelines, we stumbled upon the humble crepe. This classic French delicacy, typically made with refined flour and dairy, seemed like an unlikely candidate for a Whole30-compliant makeover. Yet, with a few clever substitutions, we crafted a crepe that not only met the nutritional criteria but also rivaled the authentic version in both taste and texture.

Prep time: 10 | Cook time: 10 | Serves: 2

Ingredients

• 1 cup almond flour
• 1/4 cup coconut milk
• 2 eggs
• 1 tablespoon coconut oil, melted
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 cup nut butter of choice
• 2 bananas, sliced

Instructions

1. In a large bowl, whisk together the almond flour, coconut milk, eggs, coconut oil, vanilla extract, and salt.
2. Heat a lightly oiled pan over medium heat.
3. Pour 1/4 cup of batter onto the pan and cook for 2-3 minutes per side, or until golden brown.
4. Transfer the crepe to a plate.
5. Spread nut butter on the crepe and top with sliced bananas.
6. Fold the crepe in half or roll it up and enjoy!

Why It Works

• Almond flour provides a nutty flavor and a good source of protein and healthy fats.
• Coconut milk adds a subtle sweetness and creaminess, while also being a good source of electrolytes.
• Eggs bind the ingredients together and add richness.
• Coconut oil adds a delicate flavor and helps to keep the crepes moist.
• Nut butter provides a rich and satisfying flavor, while also adding protein and healthy fats.
• Bananas add a touch of natural sweetness and potassium.