Gluten-Free Banana Cinnamon Pomegranate Crêpes
These crêpes are light yet filling.
Servings Prep Time
6-8crepes 15mins
Cook Time
30mins
Servings Prep Time
6-8crepes 15mins
Cook Time
30mins
Ingredients
Crepe Batter
Crepe Filling: Banana Cinnamon Pomegranate
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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