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Paleo Crepes With Green Banana Flour

Paleo Crepes With Green Banana Flour

Paleo crepes recipe & content provided by Sheridan Austin

If you’re on a paleo or ketogenic diet, you can always use more fiber — and this recipe for paleo crepes is one gut-friendly way to sneak more onto your plate. These thin griddle cakes get all their fiber thanks to the power of green banana flour.

Related: White Chocolate Raspberry Keto Cake With Green Banana Flour

Green banana flour is the perfect grain-free, gluten-free substitute for recipes that use white flour. Depending on the recipe, you can usually swap in 1/2 – 3/4 of green banana flour the amount of wheat flour called for in a recipe. Without the added gluten, recipes might turn crumbly if you don’t have another binder — but luckily, these paleo crepes hold together nicely with a few eggs.

Aside from its versatility, green banana flour also makes a delicious source of gut-friendly resistant starch that may support fat burning. This type of starch also reduces insulin resistance, so you can enjoy a stack full of paleo crepes without a sugar crash.

Serve these paleo crepes with whipped coconut cream, homemade strawberry jam, or caramel sauce for a deliciously sweet breakfast.

Simple and satisfying: These paleo crepes use green banana flour to cook up a grain-free breakfast high in gut-loving resistant starch.

Paleo Crepes With Green Banana Flour

Ingredients:

  • 1/2 cup green banana flour
  • 1 1/4 cup full-fat canned coconut milk (BPA-free)
  • 3 pastured eggs
  • Grass-fed ghee or coconut oil for cooking
  • Optional: 2 teaspoons vanilla extract, pinch of salt

Instructions:

  1. Sift green banana flour into a bowl, then add the remaining ingredients. Whisk together until well combined.
  2. Heat a frying pan on medium heat. When heated, and coconut oil or ghee and swirl to coat the pan.
  3. Aiming for the middle of the pan, very slowly drizzle crepe batter into the oil until you reach your desired crepe shape. Swirl so the batter reaches the edges of the pan.
  4. Cook crepe for 1-2 minutes, or until edges are set. Then flip and cook for an additional minute. Repeat with the batter to cook up about 10 crepes.
  5. Serve paleo crepes with coconut cream, fresh organic berries, or melted grass-fed butter.

Serves: 10

Nutrition Information (Per Crepe):

  • Calories: 91
  • Total Fat: 6.6g
  • Saturated Fat: 4.4g
  • Cholesterol: 63mg
  • Total Carbs: 5.1g
  • Fiber: .4g
  • Sugars: .3g
  • Sugar Alcohols: 0g
  • Net Carbs: 4.7g
  • Protein: 2g
  • Sodium: 38mg
  • Potassium: 20mg

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