Cinnamon Banana Cream Crepes

³ Description

Protein packed breakfast crepes!

² Ingredients

•  1 tablespoon Cocoa Powder
•  1 small (6" to 6-7/8" long) Banana
•  0.2 serving (serving = 1 cup) Fage Total 0% Greek Yogurt
•  1 serving (serving = 2 tbsp) Hodgson Mill Milled Flax Seed
•  0.2 tbsp Cinnamon
•  1/4 serving (serving = 2 tbsp) Maranatha No Stir Creamy Almond Butter
•  1 serving (serving = 1 tbsp) madhava Light Agave Nectar
•  1 serving (serving = 1 wedge) Laughing Cow Cinnamon Cream Cheese Spread
•  3 serving (serving = 3 tbsp) Eggland's Best 100% Liquid Egg Whites
•  1 serving (serving = 1 level scoop) Cellucor Cor-Performance Whey

q Directions

Heat a small skillet on low and coat with either Pam or coconut oil. Combine Cinnamon Swirl whey, cocoa powder, flax seed, and egg whites. Pour 1/4 of your batter into the skillet. Move the skillet from side to side until the batter thinly covers it entirely. When the edges start to curl, flip and cook briefly on the other side. Batter will make 4-5 crepes. Spread a little bit of almond butter onto each crepe.

For the cream:
Microwave the cream cheese for about 10 seconds, stir in the yogurt, agave, and cinnamon. Divide between crepes.

Thinly slice a banana and divide between crepes. Top each with a little bit of cinnamon

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