Andrew Purcell, Carrie Purcell
Makes 1 Serving
- 6 tablespoons liquid egg whites (or 2 giant egg whites)
- 1 giant ripe banana
- threetablespoons rolled oats
- 1tablespoon peanut butter
- 1/four cup contemporary (or frozen, thawed) blueberries
In a blender, puree egg whites, banana, oats, and peanut butter till clean.
Warmth a big, nonstick expert over medium warmth and coat with cooking spray. Pour in half the batter (about half of cup), tilting and rotating pan to coat the underside with batter. Sprinkle on half the blueberries. Scale back warmth to medium low and prepare dinner till crepe is totally set on high and browned beneath, about 90 seconds.
Slide completed crepe onto a plate and repeat with remaining batter.
High crepes with honey and almonds.
Diet Per Serving
18 g fats (2 g saturated)
45 g carbs
20 g sugar
eight g fiber
21 g protein