A crepe you could eat any day of the week and never tire of. Wonderfully balanced incorporating protein from eggs, carbohydrate from fruits and fats from nuts and yoghurt.
PROTEIN RICH BANANA COCONUT PINEAPPLE CREPE
Gluten free : Dairy Free : Vegetarian
Serves 1
1 small ripe banana
2 free range eggs
1/2 teaspoon vanilla extract
1/2 cup pineapple pieces
1 teaspoon coconut oil for frying
To serve:
1 tablespoon chopped almonds
2 tablespoons coconut yoghurt
Mash banana in a bowl then add eggs and vanilla and whisk until creamy. Heat a frypan on medium heat, add 1/2 teaspoon coconut oil to coat the pan then add pineapple pieces and cook about 2 minutes 30 seconds each side. Remove from pan, cover and set aside to stay warm. Add remaining 1/2 teaspoon coconut oil and coat the pan, then add the crepe batter and swirl to spread. Cook for 3 minutes on one side, fold in half and cook a further 1 minute. Remove from pan, top with coconut yoghurt, pineapple pieces and almond and serve.
