| 8 | 15 | 372 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 10 min | 1 |
| 185 ml | Soy milk, unsweetened (Or your portion, dairy can be subbed.) |
| 1 dash | Vanilla extract, pure (to taste) |
| 40 gm | Rolled oats- Gluten Free (I use Farmer One Sprouted Oats) |
| 1 dash | Baking powder (Aluminum Free) |
| 15 gm | Flaxseed meal (ground) |
| 1 dash | Cinnamon (To taste) |
| 1 tsp | Coconut oil (Oil for the pan, can sub ghee) |
| 90 gm | Frozen raspberries, unsweetened (Or fruit on your plan) |
Put milk and vanilla in blender.
Add dry ingredients.
Blend in blender until smooth (this pulverizes the oats to make it more like flour and less like oatmeal).
Let sit for 10 minutes to thicken.
In a hot non-stick pan, heat oil.
Pour batter and using a circular movement with your wrist, spread batter throughout pan.
When batter is bubbly and appears cooked through, flip the crepe gently and cook for a minute on the other side. (These are more delicate than regular crepes and take longer to cook).
Repeat with remaining batter (I usually get two out of one batch).
If using frozen fruit, microwave for 1 minute to make it saucy and pour over crepes. If using fresh fruit, slice and serve.
**If wanting a higher protein quantity, add 15 grams of protein powder that matches the milk choice. Ie. Soy protein if using soy milk and dairy based protein if using dairy based milk. This will create more like a pancake sometimes though.
| Grain | 2 |
| Meat Alternative | 0.5 |
| Milk Alternative | 1.9 |
