Banana Coconut Wheatgrass Crepes
Ingredients for the wheatgrass crepes: • ½ cup Anthony’s Goods Gluten Free Flour • ¼ cup butter, melted and cooled • 3 tbsp Anthony’s Goods Cane Sugar • 1 tsp Anthony’s Goods Wheatgrass Powder • ½ cup unsweetened almond milk • 2 tbsp water • 1 tsp vanilla extract • Pinch of salt • Coconut oil or butter for greasing the pan Ingredients for the filling: • 1 ½ banana for each crepe, sliced diagonally • Coconut oil to grease the pan • Anthony’s Goods Shredded Coconut, for topping • Almond butter, for topping • Honey, for topping
These bright green crepes get their color (and a nutrient boost!) from wheatgrass powder. Filled with caramelized bananas and topped with almond butter, honey and shredded coconut, they’re the sweet and savory breakfast for your dreams. 1. In a medium bowl, whisk all of the ingredients together, except the flour. Once combined, add in the flour and whisk again. 2. Let the batter rest for 10 minutes. 3. When the time is up, heat a medium skillet to medium-high heat and grease it with coconut oil. 4. Pour ⅓ cup batter into the pan and tilt the pan to spread it around evenly. Cook each side of the crepe for 30 seconds. Repeat until the batter is finished. 5. Grease the same pan with coconut oil. When the pan is hot, add the sliced bananas and cook until both sides are caramelized. 6. Fill the crepes with the caramelized bananas and top with shredded coconut, almond butter and honey.