Today I made protein “crepes” for breakfast. It is basically the same recipe as my low-carb protein pancakes I have been making but with more almond milk.
1 scoop PP
1 tbsp ground flaxseed
3-4 tbsp almond milk (unsweetened)
Add enough almond milk that the conistancy is more liquid than a pancake would be.
I poured it into a larger pan than normal and cooked it on medium for about 3 minutes.
Then I topped it with 1 tbsp unsweetened almond butter and 1/2 banana and fold over.
Yummy!! The almond butter melted because I put it on when the pan was still hot so it was the perfect combination of a cold banana and warm butter.
Also, I had a request for nutritional info so here it is (with the toppings) – from spark people:
After the gym was a green smoothie with spinach and blueberries. I am going to post the workout but am still trying to find pictures so hopefully it will be up tonight!