I’ve been on a pumpkin kick lately and I’m not sure why, but I’m loving it! The other morning I made some pumpkin crepes with breakfast and put a maple cream on it. It. Was. Wonderful.
- 4 egg whites
- 1 TBSP coconut flour
- 1 TBSP vanilla whey protein
- 2 TBSP pumpkin purée
- 1 tsp psyllium husk (optional)
- 2 TBSP unsweetened almond milk
- 1/2 tsp vanilla extract
- 1/2 tsp pumpkin pie spice
- 1 stevia packet
Blend all of the ingredients together. Then pour half of the batter in a large pan sprayed with nonstick spray. Cook on a low heat for 2-4 minutes. Then gracefully flip the mammoth thing and cook another minute or two. Repeat for the second half of the batter. Now apply the maple cream, which is just 1/3 cup plain greek yogurt mixed with 2 TBSP sugar free syrup. Then rollrollrollllll it up! :D Enjoy!
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