Ingredients
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2 Tablespoons of Palm Shortening
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1/3 cups of Tapioca Flour
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¼ cups of Coconut Flour
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1 tablespoon of Psyllium Husk Powder
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1 teaspoon of Baking Powder
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½ teaspoons of Powdered Onion
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½ teaspoons of Garlic Powder
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½ teaspoons of Salt
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2 cups of baby Spinach
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1 cup of Egg White
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½ cups of Water
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2 Tablespoons of Apple Cider Vinegar
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1 tablespoon of Honey
Directions
If you need a delicious way to increase your daily intake of vegetables, then this is the perfect breakfast dish for you to prepare.
Steps
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1
Done
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In a bowl, add in the tapioca flour, coconut flour, psyllium husk powder, baking powder, powdered onion, powdered garlic and dash of salt. Stir well to mix. |
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2
Done
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In a separate bowl, add in the palm shortening, egg whites, water, vinegar and honey. Beat with an electric mixer until smooth in consistency. Pour into the flour mix and stir well to incorporate. |
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3
Done
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In a skillet set over medium to high heat, grease with cooking spray. Add ¼ cup of the crepe batter. Swirl the skillet around to coat the bottom with the batter. Cook for 1 to 2 minutes. Flip. Continue to cook for 1 minute or until gold. Remove and transfer onto a plate. Repeat and set the crepes aside. Serve immediately. |
