Grain-Free Protein Crepes

Meet your new favorite breakfast/lunch/snack/everything accessory….


Grain-free crepes!


They’re super pliable unlike many other gluten-free tortilla alternatives and only take a few minutes to whip up.  I’m completely in love with these crepes – they can be sweet or savory which means you can have them for breakfast, lunch, and dinner if you so chose (trust me, you do). My breakfast crepe includes farmers market strawberries, blackberries, some greek yogurt, and protein peanut butter drizzle (1/2 scoop of protein powder + pb + enough almond milk to make it drippy).


Still not sold?  Then check out these stats: 1 serving (2 big crepes): 189 calories, 9g fat, 13g total carbs (5g net carbs), 8 g of fiber (!), 14g of protein. Trust me, these little crepes will keep you full for hours. Sold yet? Thought so.

Grain-free Protein Crepes

Yields: 4 very large crepes; 2 servings

Adapted from: Carrots n’ Cakes Paleo Pancakes

These crepes can be sweet or savory! For sweet crepes, add 1 tsp. vanilla extract. For savory crepes, add whatever herbs and spices you’d like!


1/4 cup coconut flour

2 Tbsp. ground flaxseed

2 eggs

3 egg whites

1/4 cup unsweetened almond milk

1/2 tsp. baking soda


1. Get a large non-stick skillet hot over medium high heat. You can coat with cooking spray if your pan needs it – mine is fine without.

2. Combine all ingredients in a food processor or blender and blend until thoroughly combined. Alternatively, you can combine in a large bowl and use your immersion blender to blend ingredients.

3. Pour batter into hot skillet and swirl around to create a large, thin circle.

4. Let cook until bubbles in the batter begin to pop, gently easing up the sides every few moments, about 3 minutes or less. The crepes are pretty delicate at this point but you will get the hang of it!

5. Flip crepes (they should be slightly golden) and cook on other side until firm when touched, another 2 minutes or so.

6. Fill and enjoy!



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Comments: 11

  1. Yaitza June 22, 2012 at 2:52 pm Reply


    • gabbysgfree June 22, 2012 at 2:54 pm Reply


  2. Jenni June 23, 2012 at 10:48 am Reply

    Going to have to make these soon! I just bought coconut flour for the first time and have been looking for some ways to use it :-)

    • gabbysgfree June 23, 2012 at 10:50 am Reply

      Love coconut flour! I need to do some more experimentation as well.

  3. Sunnie@moderngirlnutrition June 24, 2012 at 8:40 pm Reply

    Mmm these look delicious! Can’t wait to try!:)

    • gabbysgfree June 24, 2012 at 8:50 pm Reply

      They’re becoming a staple around my house – both the sweet and savory variety!

  4. Jayne July 3, 2012 at 12:51 pm Reply

    These look so good! Do you know of a substitution for egg yolks?

    • gabbysgfree July 3, 2012 at 12:57 pm Reply

      Hmm, you can try using just whites and adding 1 tbsp of coconut oil. Let me know if you try it and how it turns out!

  5. Brisa May 12, 2013 at 7:12 pm Reply

    Is there an alternative to coconut flour? I am not big on the coconut taste and I don’t want to go out and buy flour. I have a GF flour mix. Would that work?

    • gabbysgfree May 12, 2013 at 7:15 pm Reply

      Coconut flour has very unique properties so you could try to replace it but the amounts will be very different. I haven’t tried it but feel free to play around with it!

  6. Rosa March 23, 2015 at 12:02 am Reply

    I made these this morning and my pickiest eater filled hers with pudding and bananas. I had almond butter and banana in mine and it was delicious!!!

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