After discovering one of my favorite new breakfasts a week ago, 2 ingredient + flourless pancakes, I’ve been eating them nonstop. I actually made this batch you see above for dinner one night, then came up with this creation the next morning (like I said, I’ve been eating these a lot… lol, they’re so good!!). I used the same recipe as the last pancake post, but rolling up it up like this reminded me of the way I used to eat my Swedish grandmother’s crepes as a kid!
This time around though I added even more protein and fresh fruit with the addition of peanut butter and banana slices and it was SO GOOD. I’ve always loved the combo of these ingredients so if you do too, then you’ll love these crepe rollups.
These are perfect before or after a workout because of its generous dose of good-for-you carbs from all the bananas, plus loads of protein from the eggs and peanut butter. Buttt, it’s also perfect for whenever you want to eat something delicious AND healthy- at any time of the day that is ☺️ Breakfast for dinner never tasted so yummm!!
Serves: 3 Time: 25 minutes
- 2 ripe bananas
- 4 eggs
- 2 tbsp peanut butter
- 1 additional banana; cut in slices
- Optional toppings: Fresh berries/other fruit you like, syrup, agave, etc.
Directions: Mash ripe bananas well, then whisk in eggs.
Warm non stick or cast iron pan to medium, spray with oil. Cook pancakes 30 seconds to 1 minute on each side (or until lightly golden on each side).
Assemble the crepe rollup by spreading the peanut butter down the middle, adding the banana slices, then rolling it up and securing it with a toothpick.
Top with any additional toppings you like and serve!
Calories: 271, Total Fat: 12g, Total Carbs: 32g, Fiber: 4g, Sugars: 17g, Protein: 12g