Gluten Free Pumpkin Crepes

Good Morning!!  Today I am taking a break from the 1 minute muffin and giving myself another day to think up the next one or two I haven’t decided yet ;).  In the mean time I think you can suffice with these amazing and easy

Gluten Free Pumpkin Crepes with Cookie Crack Crumble 🙂
Although spring has technically arrived, my taste buds have taken a ride to the past.  That is, all I can think about lately is pumpkin.  I know, bare with me but I have been wanting to try a pumpkin crepe/pancake recipe for awhile now and since I had an open can in the fridge waiting for a destination I had to go for it.  I like the idea of starting my day with pumpkin because it is soo healthy, low carb and high fiber (how I like to start most breakfasts).  Plus I wanted to have it with my I can’t stop eating you Granola.

Then I thought well it just needs one more thing, so I made a single serving of Walnut Butter with a dash of maple syrup, but I wasn’t wowed.  Don’t get me wrong I loveeee walnuts, especially toasted but I just haven’t jumped on the walnut butter train yet.  So then I remember I have these bad boys.  My Mocha Cookie Dough Bites.  Yes, these crumbled on top of some cinnaminny pumpkin pancakes and some nutty granola= perfection.  If these aren’t tickling your fancy, how about stuffing your pumpkin crepes with some pumpkin mousse?  Um so I may have made the mousse and eaten it after, so what?  I had to make sure it was good- yeah the whole thing 😉

This is another breakfast that is quick, feels like your sabotaging your diet when you are really revving your metabolism. That’s because these are PACKED with protein, fiber and are low carb! Woohoo!

I cheating the system!

Ingredients:

2 eggs

3 heaping tbsp pumpkin puree

1 tsp baking powder

2 tbsp flax seed

*optional 1/2 tbsp coconut flour

1 tsp vanilla extract

1/8 – 1/4 cup almond milk

cinnamon, ginger and nutmeg to taste (or pumpkin pie spice)

Directions:

Lightly scramble eggs in small bowl.  Add pumpkin and vanilla extract.  Add flax, coconut flour if using and baking powder, mix well.  Add milk, less will give you a pancake consistency, and more will give you a crepe consistency.

Heat a crepe/frying pan to medium-high heat.  Use spray, butter or oil if not a non-stick.  Drop 1/5 batter into pan and roll around if making crepe.  Wait till you see bubbles and the edges start to turn up then flip.  Made about 5 crepes using coconut flour.

Top with some granola, cookie dough bites, sugar free syrup or pumpkin mousse!

Pumpkin Mousse:

1/4 cup pumpkin

2 tbsp hardened canned coconut milk

3 tsp sugar free maple syrup

dash of cinnamon

-Mix everything, stuff into crepes or shovel into mouth 😉

Calories with Toppings (2 crumbled cookie dough bites)

400kcal

carbs 28g (fiber causes half to be “net carbs”)

fat 18g (10g from the eggs,–this is all healthy fat and eating cholesterol does not raise your cholesterol)

protein 22g

fiber 12g

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6 thoughts on “Gluten Free Pumpkin Crepes

  1. Ann Mc (@AnnHolly) March 30, 2012 at 2:19 am Reply

    No matter the season, these look terrific! I’d eat them on the 4th of July!

  2. loves comida March 30, 2012 at 10:46 pm Reply

    these sound delicious! I have all of these ingredients in my kitchen…totally going to try making these this weekend!

  3. loves comida April 1, 2012 at 11:46 am Reply

    I ended up making this for a dessert last night and they were delicious. Very light and fluffy and just the right amount of sweetness that I was craving. Next time, I’d like to try the pumpkin mousse. I had pumpkin puree left over and ended up creating pumpkin waffles this morning! Love pumpkin!

    • heatherscreativeconcoctions May 24, 2012 at 10:17 pm Reply

      Sorry I only just found this comment now, I’m so glad you liked them! Silly me would never think to have these for dessert 😉

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