Gut Loving Collagen Coconut Crêpes (gluten free)

Gut smarter

These light and airy crêpes are made with coconut flour (rich in prebiotic fiber) and eggs, which are naturally gluten-free and high in protein. But what sets them apart is the addition of Collagen Restore.  It's a simple way to both improve your protein intake, and give your gut a powerful healing boost on your way up to better health.

Ingredients / 4 Serve

• 1/2 cup coconut flour
• 1/2 cup arrowroot
• 6 free-range eggs
• 1 1/2 cups milk or mylk of your choice
• Ghee or coconut oil, for greasing

Toppings

• 2 cups plain greek yoghurt or coconut yoghurt
• 2 tbsp Collagen Restore
• 1/2 cup blueberries
• 1/2 cup blackberries
• 1/2 cup pomegranate seeds

Method

• To prepare the crêpes, whisk the coconut flour and arrowroot in a bowl. In a separate bowl, whisk the eggs and milk until well combined.
• Gradually pour the wet into the dry ingredients, whisking continuously to form a smooth batter. Cover and refrigerate for 30 minutes to allow the coconut flour to rehydrate.
• Heat a 20cm (8inch) non-stick saucepan over a medium heat. Dip a paper towel into ghee or coconut oil and rub it over the hot pan to lightly grease it.
• Pour 1/4 cup (60ml) batter into the pan and swirl to coat in an even layer. Cook the crêpes for 30-60 seconds until the surface dries out and the underside is lacy and golden. Flip and cook for another 20 seconds, or until golden.
• Transfer to a plate, cover to keep warm and set aside. Repeat the process with the remaining batter.
• Serve the crêpes topped with coconut yoghurt (mix collagen into it), berries and pomegranate seeds. 

HOT TIP: Enjoy these crêpes with a polyphenol-rich chocolate sauce made with cacao: just combine 20g raw cacao powder, 2 tsp coconut oil, 2 dates (pitted and coarsley chopped), 1 tbsp maple syrup, 1/2 cup boiling water and a pinch of sea salt, blend.