Crepe-cakes! It’s my new made up cooking word. These delicious breakfast cakes were supposed to be pancakes, but they ended up coming out more like thin crepes. At first I was sad about this because I had my fair share of kitchen fails this past weekend, but then I tasted them and turns out the texture is amazing. They also taste really similar to french toast, which happens to be one of my favorite breakfast things. So, that is how the crepe-cake came about. Gotta love a failed experiment turned delicious breakfast.
So, what’s in them. Or what isn’t in them. They are nut-free, refined-flour free and have zero added sugar. They also have a lot of protein due to a small amount of protein powder and 4 eggs. They have pumpkin (fiber!), banana (the natural sweetener), cinnamon, salt, coconut flour, eggs and protein powder, making them a super healthy breakfast or lunch or snack. They’re cooked in butter which adds extra healthy fats to help you stay full and satisfied.
I am on a mission to have more healthy snacks around the house, and these pancakes came in handy more than once this past weekend. I feel good eating them and I don’t need to wander around aimlessly trying to think of healthy snacks to prepare when I am starving. Next week I will double this recipe so I can grab a pancake when needed throughout the week. I reheated the pancakes and added butter and cinnamon, but a drizzle of real maple syrup or honey would be delicious. I can’t wait for you to try them!
- 1/4 c canned pumpkin puree
- 1 banana - mashed
- 1 tsp vanilla extract
- 4 eggs - whisked
- 2 tbsp of your favorite protein powder - we use collagen protein, but a vanilla protein would work great
- 1 tbsp coconut flour
- 1/4 tsp ground cinnamon
- 1/8 tsp salt
- 1-2 tbsp grass-fed butter (we love Kerrygold!)
- In a medium sized bowl, mash your banana with a fork
- In the same bowl, add the vanilla, whisked eggs and pumpkin and stir to combine
- In a separate small bowl, whisk together the cinnamon, coconut flour, protein powder and cinnamon
- Add the dry ingredients into the wet and stir to combine
- Preheat a griddle or a large saute pan on medium heat
- Add 1 tbsp butter and allow it to melt
- Pour small pancakes into the griddle or pan and cook on each side for about 3 minutes or until golden
- With each batch, add more butter to prevent too much sticking if you are using a non-stick pan
- Serve with butter, ground cinnamon and a drizzle of pure maple syrup or honey
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