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5.0 from 234 votes

Strawberry Protein Crepes

Quick & easy to make, these strawberry protein crepes are egg-free, dairy-free and a magical start to your day; made with plant-based protein

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 servings
Calories: 258 kcal
Course: Breakfast
Cuisine: French

Ingredients

  • ¼ cup vegan protein powder
  • 1 cup sparkling water OR regular water divided
  • 1 ¼ cups all purpose flour
  • 1 tablespoon cornstarch
  • 1 tablespoon granulated sugar
  • 1 cup almond milk
  • 2 tablespoons coconut oil melted, plus more for frying
  • strawberries for serving
  • Vanilla coconut yogurt for serving

Instructions

    Cup of Yum
  1. In a small bowl, combine the protein powder and ¼ cup sparkling water, and whisk until the protein powder dissolves.
  2. In a large bowl, whisk together the flour, cornstarch and sugar. Add the protein powder mixture, remaining sparkling water, almond milk and coconut oil on top. Whisk well until smooth and well combined.
  3. Heat coconut oil over medium heat in a medium sized, non-stick pan. Pour about 1/3 cup of the batter to the pan. Immediately lift the pan and rotate it carefully to move the batter into a thin circle.
  4. Cook until the batter sets in the middle, about 2 minutes. Using a spatula, carefully flip the crepe over and cook for 30 more seconds until bubbles form. Remove from pan and repeat with the rest of the batter.
  5. Serve with strawberries and cream, if desired

Notes

  • Recipe: This recipe was adapted from Nora Cooks, but I added protein powder and made a couple minor tweaks.
  • Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
  • Freezing Instructions: Cool the crepes, then place them between layers of parchment or wax paper, then place in an airtight container or freezer-safe bag. Freeze for up to 3 months. To reheat, place in the microwave for 1-2 minutes or in the oven at 350ºF until they're hot and heated through, about 5-7 minutes.
  • Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • Instead of almond milk, you can use dairy or another plant-based milk.
  • To make this gluten-free, use an all-purpose gluten-free flour mix. Do not substitute only almond flour or only coconut flour.
  • You can replace granulated sugar with other types of sweeteners of choice.

Nutrition Information

Calories 258kcal (13%) Carbohydrates 36g (12%) Protein 10g (20%) Fat 9g (14%) Saturated Fat 6g (30%) Cholesterol 11mg (4%) Sodium 95mg (4%) Potassium 62mg (2%) Fiber 1g (4%) Sugar 4g (8%) Vitamin A 18IU (0%) Calcium 105mg (11%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 258

% Daily Value*

Calories 258kcal 13%
Carbohydrates 36g 12%
Protein 10g 20%
Fat 9g 14%
Saturated Fat 6g 30%
Cholesterol 11mg 4%
Sodium 95mg 4%
Potassium 62mg 1%
Fiber 1g 4%
Sugar 4g 8%
Vitamin A 18IU 0%
Calcium 105mg 11%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.