Sneak Peak Recipe: Protein Packed Crepes (Grain-Free, Gluten-Free)

This delicious recipe is one of the 60 grain-free recipes that can be found inside my book The 30-Day Hormone Solution. You can get your copy at

Breakfast is hands down my favourite meal of the day. Often times I eat leftovers for breakfast. From salmon to chicken to beef, my morning meal is always protein packed. 

I often find that many of my clients eat too many ‘breakfasty’ type foods in the morning. I mean, I get it. This is what we were taught to eat. From cereals, to bagels to muffins and and drive thru breakfast sandwiches, these types of foods, do not fill you up, but instead fill you out!

Your body craves protein in the morning. It will help to stoke your metabolism plus balance your blood sugar which is key for weight loss, satiety between meals, managing PMS symptoms, headaches… and well, let’s just say that insulin is important in many (like hundreds) of important processes in the body. The more you manage it with food, the healthier you’ll feel overall. 

Managing insulin and blood sugar levels is at the core of everything I do with my clients. This is why women lose weight effortlessly and my clients have easier breezier cycles. 

So where do crepes fall into all of this?

Well, let’s face it. From pancakes, to waffles, to crepes, we all want a delicious breakfast, especially on the weekends when we can spend more time cooking in the morning and not feeling like we have to rush off to work. 

And as for crepes, it was my fiancé who really got me loving them. His family used to enjoy them regularly and for years now we’ve been trying to master the perfect gluten free crepe recipe. 

Trust me, there have been many fails, until this one!

This is the perfect crepe recipe ever! It’s so easy to make, it’s packed with protein from eggs and best of all, it’s gluten free! Now that’s the kind of crepe I want to indulge in. 

You can enjoy these crepes sweet or savoury. On the sweet side, I like to warm fresh berries and gently mush them, making a simple homemade jam or smearing on grass fed butter, almond butter and filling my crepe with fruit. 

On the savoury side you can make some scrambled eggs, sauté some spinach and roll it up in your crepe. 

The possibilities are endless! Hope you enjoy these crepes as much as we do 😉 

Protein Packed Crepes (Grain-Free, Gluten-Free)
Yields 5
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  1. 4 eggs
  2. 1 cup unsweetened coconut milk
  3. 1/2 cup tapioca flour
  4. 1/2 cup almond flour
  5. 1/2 teaspoon baking powder
  6. 1/2 teaspoon cinnamon
  7. Pinch of sea salt
  8. Coconut oil, for oiling pan
  1. Combine all ingredients into a large bowl (minus the coconut oil) and whisk together until smooth. A few lumps may remain, that's ok.
  2. Heat a small amount of coconut oil in a skillet or crepe pan over medium heat.
  3. Add the batter to the pan using a soup ladle or 1/4 cup measuring cup, tilting the pan gently to evenly spread out the batter. You want a thin layer covering your pan. It's like making a pancake, but a thin and large pancake!
  4. Cook until the edges start to set, then gently flip and cook on the other side for about 1-2 minutes.
  5. Transfer the fresh crepe onto a plate or wire rack to cool and or eat right away, while still warm. Make remaining crepes with batter and spread on your favourite toppings!
  1. *We use a fairly large crepe pan which gives us approximately 5 crepes. Depending on the size of your pan, you can make smaller ones and more of them.
  2. *You can refrigerate any leftovers and keep in the fridge for 2-3 days.
Holistic Wellness


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Banana Flax Bread and Gluten Free Quinoa Crepes for Meatless Monday

Nothing beats a delicious homemade slice of banana bread topped with antioxidant rich raspberry jam! I do my best not to bake banana bread often as I end up eating it all! This time, I gave half of it away so I wouldn’t be tempted to demolish it! This recipe contains a healthy dose of omega’s from ground flax, fibre from organic spelt and oat flour, and of course, potassium!

Banana Flax Bread

2 tbsp coconut oil, plus 1 tsp for pan
1/2 cup organic spelt flour
3/4 cup organic oat flour
1/4 cup ground flax
3/4 tsp sea salt
3/4 tsp baking powder
1/2 tsp baking soda
1 large egg, plus 1 egg white
1/2 cup coconut sugar or organic brown sugar
1 1/2 tsp pure vanilla extract
2 ripe bananas, mashed
1/2 cup chopped walnuts

Preheat oven to 350. Brush a loaf pan with coconut oil. In a bowl, whisk together both flours, flaxseed, salt, baking powder and baking soda.
With an electric mixer on medium-low speed, beat whole egg and egg white until thoroughly combined. Add melted coconut oil, sugar, vanilla and bananas, mix until combined. Add the flour mixture and mix on low speed just until incorporated. Stir in walnuts by hand.
Pour batter into prepared pan. Bake until golden brown and a toothpick inserted in the center comes out clean, about 35 minutes. Let cool slightly in pan before transferring to a wire rack. The bread can be wrapped tightly in plastic and kept at room temperature for up to 4 days.

Gluten Free Quinoa Crepes
Sweet or savoury, these crepes are deelish! It may take a few tries before mastering the perfect crepe, but it’s definitely worth it! I enjoyed these light as a feather crepes with raw almond butter, fresh blueberries, raspberries and maple syrup! Sautéed spinach and tempeh with roasted sweet potato would make the perfect savoury breakfast crepe! Enjoy!

1 cup organic quinoa flour
1 1/2 cups coconut milk
2 eggs
pinch of sea salt
1/2 tsp of cinnamon
1/2 cup of water, (enough to make batter thin, approx. 1/2 cup)
1 tsp coconut oil, for pan

Combine flour, coconut milk, eggs, salt and cinnamon in a bowl. Mix with hand blender on medium speed. Add water until batter becomes thin, approximately half a cup. Heat pan on medium-high, add 1 tsp coconut oil. Using a ladle, pour enough batter to thinly cover entire pan. Cook for approximately 1-2 minutes, until batter firms, then flip. Cook for another 30 seconds, then serve.

Happy Monday!

Health & Abundance,
Samantha 🙂

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