Breakfast/ Gluten Free

Vegan Paleo Coconut Crepes

Low Fodmap & SCD

So it’s kind of a long story, something I don’t particularly want to get into, but for the time being I am trying out this new ‘diet’, not to loose weight or anything, but to see if it reduces some of my symptoms that Lyme disease brought on for me, blah (message me if you want to understand what I’m talking about).  But anyways, it’s a combination of the Low Fodmap and SCD diet.  Ideally I should be on this for 3 months to see if I notice any differences, but in reality let’s see if I make it even 2 weeks lol, this is such a restricted and hard to work with diet, especially because, similar to a Paleo diet, it recommends and allows for a lot of meat.  I don’t eat meat like poultry or beef anymore, and I don’t do dairy like cheese or milk or yogurt or ice-cream (plus I have developed an allergy to Whey protein, which is in all of that besides butter because butter is mostly comprised of fat and not protein), but I will eat farm fresh organic eggs (my family raises chickens in their backyard) and once in a while I’ll have some freshly caught fish.  So I am able to survive doing this diet mostly because I am allowing eggs, since it is in a lot of baking recipes and chia seeds or flax seeds are not allowed.  But for this recipe I will replace the eggs for a chia/flax egg to make it vegan.

I have been doing this diet for 5 days now.  My symptoms aren’t really improving as I hoped for, but my husband and family tells me to at least give it 2 weeks before I make the decision to stop trying this.  So here I am, mostly a ‘vegan’ trying to successfully follow this temporary dramatic change to my diet.  All is well though, I was still able to make some delicious meals, such as this one:)

Coconut Crepes

These are little coconut ‘crepes’, inspired by GirlversusDough’s recipe for coconut pancakes.  Since you’re probably not doing the Low Fodmap diet or the SCD diet, you are welcome to drizzle these tasty suckers with melted chocolate or Nutella, or poured raw honey or maple syrup overtop, with some fresh fruit on the side, yumm!!!  Gosh I cannot wait to eat chocolate again.  So yeah, these were really simple and easy to make, they are naturally filling because of the coconut flour.  A little bit of that stuff goes a long way in baking.  Coconut flour is not the easiest to bake with, but it can be done, and it always brings a nice flavor to the recipe.

 

I also made some homemade Coconut Milk to go with this recipe.

It was made with 1/4-1/2 Cup coconut shavings and 4 Cups filtered water, a dash of sea salt, vanilla extract, and a packet of stevia (you can use honey or maple syrup).  Blend it all together on high for a few minutes (start with less water, then slowly add more as the coconut gets blended up).  Then strain with a cheese cloth into your container.  Done. Simple, but tasty. And 10x cheaper than the stuff you get in the store!
1 package of 12oz coconut shavings costed me not even $5, 1/2 Cup (1/8 of the package) easily makes me 4 cups of coconut milk.  So for $5 I can make 32 Cups worth (1/2 Gallon) which would cost you about $16 to get that much in the store (for a product that contains added processed sugar and fillers).  When you make it yourself, you can also flavor it however you would like, be it chocolatey or with pumpkin spices, etc.  If you have 5 minutes and a large mason jar to store your milk in, this is the way to go!

I hope you guys try them out and enjoy them, let me know how you chose to make these, with melted peanut butter on top, or maybe some sliced kiwi fruit, etc;)

Vegan Paleo Coconut Crepes

Print Recipe
Serves: 8-10 Medium Crepes Cooking Time: 30 Minutes

Ingredients

  • 4 'Flax or Chia Eggs' - (4 Tbsp Freshly Ground Flax or Uncrushed Chia Seeds + 12 Tbsp Filtered Water)
  • 1/4 Cup - Coconut Milk (I made my own, see recipe in description above)
  • 3 Tbsp - Coconut Oil (melted)
  • 1/4 Cup - Coconut Flour
  • 1 Tbsp - Honey or Maple Syrup. I used Stevia.
  • 1/4 tsp - Baking Powder
  • 1/4 tsp - Sea Salt

Instructions

1

In a small bowl, mix together your vegan 'eggs' and let it sit for 5 minutes to become thick and gooey.

2

In a mixing bowl, add milk and your melted oil and your choice of sweetener and stir.

3

In a separate mixing bowl, add your dry ingredients like the coconut flour, baking powder, and salt.

4

Combine everything together into one mixing bowl and stir until everything is evenly combined.

5

Heat a large pan over medium heat on the stove with some coconut oil evenly coating the bottom.

6

Using a large spoon, scoop some of your batter and drop into the heated pan. Spread the batter out in a circular motion using the back of your spoon to make a flat crepe shape. Add as many as you can to the pan without the crepes touching while they cook.

7

Cook for 3-4 minutes or until golden, and flip. Cook for another 1-2 minutes.

8

Remove, and complete in batches until all of your batter is used up. If you need to add more coconut oil to the pan to prevent sticking, do so.

9

Serve warm with fresh fruit or drizzled over maple syrup or melted chocolate.

Notes

They refrigerate and heat up nicely in the microwave for future enjoyment! Consume within 5 days of making.

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