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Banana Cinnamon Pomegranate Crêpes

Freshly cooked, warm, light, fruity, healthy, pastry breakfast.  Gahhh!  Can you get much better than that?

Most of the week I like to start the day with a lettuce salad with a boiled egg chopped up, some walnuts, 1 teaspoon of feta cheese.  Or, an omelet with spinach.

But Sunday mornings are reserved for getting fancy in the kitchen.  🙂

I love those fancy pancakes, waffles…. And this past Sunday I learned how to make Crêpes!  Never having made them before I was a little nervous about how they would turn out.  Especially with using Buckwheat flour since it’s a much heavier and stronger tasting flour.

They turned out gorgeous! And you could hardly tell that buckwheat was used.

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The drizzle on it is just organic, raw honey! It’s options but does add a nice sweet burst to the bite.

The trick with Crêpes is that you have to closely monitor the heat on the stove and make sure the pan surface is hot enough to quickly cook the crepe, but not so hot that it burns.  It requires some finagling. Once I got the pan surface hot enough for water drops to sizzle and pop on contact, I turned the burner down to low and pretty much kept it at the steady heat.

Keep in mind the batter will be much thiner than pancake batter, and that’s a good thing for Crêpes.  When it’s too thick it can’t spread in a thin layer as well.

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You can make the rounds as large as you want, just be careful not to add too much batter as it will turn out more as a pancake.


Gluten-Free Banana Cinnamon Pomegranate Crêpes
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
These crêpes are light yet filling.
    Servings Prep Time
    6-8 crepes 15 mins
    Cook Time
    30 mins
    Servings Prep Time
    6-8 crepes 15 mins
    Cook Time
    30 mins
    Gluten-Free Banana Cinnamon Pomegranate Crêpes
    Votes: 1
    Rating: 5
    You:
    Rate this recipe!
    Print Recipe
    These crêpes are light yet filling.
      Servings Prep Time
      6-8 crepes 15 mins
      Cook Time
      30 mins
      Servings Prep Time
      6-8 crepes 15 mins
      Cook Time
      30 mins
      Ingredients
      Crepe Batter
      Crepe Filling: Banana Cinnamon Pomegranate
      Servings: crepes
      Units:
      Instructions
      1. In a mixing bowl, mix the dry ingredients.
      2. Add the eggs and milk, mix until you get a smooth liquidy consistancy.
      3. If the mixture is clumpy, you can blend in a VitaMix (or your blender) on low until it's a smooth batter.
      4. Once the batter is set, heat a skillet or frying pan with coconut oil and let the pan heat up like you would for pancakes. You can sprinkel some drops of water if you need to check it. The water should sizzel, that's when it's ready.
      5. Turn the heat down to low. Ladel a 1/4 cup of the batter into a pan and quickly spread it out so it forms a very thin single layer.
      6. Stack the crepes on a plate while cooking all the batter. You can add butter if you like, but they are just as good plane.
      7. For the filling, mash the banana, add a sprinkle of cinnomin to taste, and a handful of pomagrante seeds. Don't use all the pomagrante though, some is for garnish.
      8. Add the filling to the crepe then roll it over like you would with a barrito.
      9. Sprinkle top with more pomegranate for garnish, then drizzle some honey over the top (optional, but it sure makes it look pretty) 😉
      Recipe Notes

      Nutrition Facts
      Gluten-Free Banana Cinnamon Pomegranate Crêpes
      Amount Per Serving
      Calories 174 Calories from Fat 18
      % Daily Value*
      Total Fat 2g 3%
      Saturated Fat 1g 5%
      Polyunsaturated Fat 0.04g
      Monounsaturated Fat 0.3g
      Cholesterol 5mg 2%
      Sodium 104mg 4%
      Potassium 159mg 5%
      Total Carbohydrates 33g 11%
      Dietary Fiber 4g 16%
      Sugars 5g
      Protein 6g 12%
      Vitamin A 2%
      Vitamin C 0.2%
      Calcium 8%
      Iron 6%
      * Percent Daily Values are based on a 2000 calorie diet.

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