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Paleo Crepes with Almond Butter and Bananas

When I was in college, the pancake recipe made of just bananas and eggs became a huge phenomenon on this amazing thing called the Internet. I fell right into that trend, and actually started bringing them as cheap lunches on campus. Some people had Ramen noodles, I had banana-egg pancakes. So, it is fair to say I was a huge fan of that recipe. However, they don’t taste like pancakes to me. I could never place what they tasted like, exactly, and then one day I was eating crepes and it hit me. They are pancake “like” but the batter is actually much closer to a crepe. I love crepes. Absolutely love them. Unfortunately, most crepes are made with an absurd amount of sugar and therefore are not things I really enjoy eating, as I get that annoying sugar crash after, and I know that I’m not fueling my body with the best food. After having this realization about the banana-egg batter being similar to the batter used for crepes, I had to give it a go. It definitely helps to have a top for your pan, as these paleo crepes are difficult to flip, as they lack the binding power of flour. Also, I like that these don’t require any goofy flour substitutes. Many paleo crepes recipes will ask you to buy almond meal, coconut flour, and who knows what else, in order to mimic the texture. Don’t do it. Buy some really ripe bananas, mash them up with some eggs, and slather with almond butter. Happiness.

Ingredients:

  • 2 Bananas, very ripe, mashed
  • 4 Eggs
  • 1 tsp. Cinnamon, ground
  • ½ tsp. Nutmeg, ground
  • ¼ tsp. Clove, ground
  • ¼ tsp. Ginger, ground
  • ½ tsp. Vanilla Extract
  • ½ tsp. Kosher Salt
  • 1 Tablespoon Almond Butter

Steps:

  • Heat a large, nonstick skillet over medium heat.
  • In a medium bowl, mash the bananas until they are completely smooth. In a smaller bowl, beat the eggs, then add the cinnamon, nutmeg, clove, ginger, and vanilla, and the salt.
  • Add both the bananas and the egg mixture to a blender or food processor, and process until completely smooth.
  • Pour half of the mixture into the pan, and then cover. Cook for 3-5 minutes, or until both sides are just cooked. Place ½ Tablespoon of almond butter over the crepe, allow it to melt briefly, and then spread over the crepe. Fold the crepe in half twice, so you have a four layer crepe with almond butter between each layer. Repeat with the other half of the paleo crepes mixture. Add sliced bananas if desired. Serves 2.

Nutrition: Per Crepe

 

  • Calories: 330
  • Carbohydrate: 30g
  • Protein: 18g
  • Fat: 16g

 

 

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