Let’s do brunch! Your social calendar is jam-packed with weekend brunch dates, providing excuses to sleep in, munch on high-calorie foods and sip fizzy citrus cocktails. But brunch doesn’t always have to be so overindulgent and unrestrained. The next time the ladies (or gents) who brunch suggest an outing, invite them over and treat them to a stack of crepe pancakes. Coming in at a mere 317 calories, this recipe allows more room for the parts of brunch that really matter. (Mimosas. We’re talking about mimosas.)
Strawberries & Cream Crepecakes
Macros per serving: 317 calories | 21.6 g net carbs | 36.3 g protein
2-½ scoops Quest Vanilla Milkshake Protein Powder
1 Tbsp. Swerve Confectioner’s Style Erythritol
1 tsp. salt
1/8 tsp. cinnamon
1 extra large egg
¾ cup cashew milk
1 Tbsp. Sweet Spreads Cinnamon Roll Coconutter, melted
1 Tbsp. Walden Farms Pancake Syrup
1/8 tsp. vanilla
4 oz. Yoplait Greek 100 Whips! Strawberry Yogurt
3 strawberries, chopped
Whipped topping, optional
- In a large mixing bowl, combine all crepe ingredients and chill for several hours or overnight.
- Spray a skillet with non-stick spray. Scoop out ¼ cup of crepe batter onto skillet and cook until golden brown on each side. Repeat twice more to get the 3 crepes needed for recipe or repeat to finish batter.
- Spread yogurt on 3 crepes. Stack and top with strawberries and whipped topping, if desired.
Note: The crepe recipe creates 7 pancakes, but you’ll only need 3 per serving.