NUTRITION

SERVINGS

INGREDIENTS

2 large eggs

0.5 cup egg whites

0.25 cup oat flour

1 tsp honey

1 tsp vanilla extract

0.13 tsp sea salt

1 tsp coconut oil

0.5 cup non-fat Greek yogurt

1 cup strawberries

1 tsp lemon juice

PREPARATION

• 1

  In a high-speed blender, combine the whole eggs, egg whites, oat flour, honey, vanilla extract, and sea salt.

• 2

  Blend on high until the batter is completely smooth and free of lumps, then let it rest for 5 minutes to allow the flour to hydrate.

• 3

  While the batter rests, hull and thinly slice the strawberries, tossing them with the lemon juice in a small bowl.

• 4

  Place a large non-stick skillet over medium heat and lightly coat the surface with the coconut oil.

• 5

  Pour approximately 0.25 cup of the batter into the center of the hot skillet, immediately tilting and swirling the pan to spread the batter into a very thin circle.

• 6

  Cook for 1 to 2 minutes until the edges begin to crisp and lift easily from the pan, then carefully flip with a spatula.

• 7

  Cook the second side for an additional 30 to 45 seconds until lightly spotted gold, then remove to a plate and repeat with the remaining batter.

• 8

  Lay each crepe flat, spread 2 tablespoons of Greek yogurt down the center, top with a portion of the sliced strawberries, and roll tightly to serve.