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Banana Cinnamon Crepes with Pumpkin Pie Mousse
We all love pancakes on a lazy Sunday morning, but sometimes it’s fun to mix it up for the family! These crepes do just that. Easy to stuff with your favorite filling like yoghurt, healthy banana ice cream or even this high protein Pumpkin Pie Mousse. This breakfast will keep you full for hours!
1/3 cup garbanzo bean flour
MRM Cinnamon Bun Protein Powder ½ tsp cinnamon
1/3 cup + 3 tbsp milk of choice
1 tsp vanilla extract
½ banana, mashed
½ tsp baking powder
Pumpkin Pie Mousse Ingredients:
½ block Nasoya Light Firm Tofu (~7 ounces)
1 tbsp milk of choice
¼ cup 100% pumpkin puree
MRM Sacha Inchi Powder ½ tsp cinnamon
¼ tsp allspice
sweetener of choice, to taste
Heat a nonstick pan over medium and melt a little coconut oil.
In a mixing bowl, combine the garbanzo bean flour, MRM protein powder, cinnamon, and baking powder. Whisk to combine.
Add the milk, vanilla extract, and banana and whisk well until a thin but not watery batter forms.
Turn down the heat to medium low and pour the batter to form a large, thin crepe.
Cook until the top looks “matte” and carefully flip onto the other side until cooked through.
Repeat with the remaining batter until gone.
Pumpkin Mousse Directions:
Break apart the tofu and add to a food processor.
Add remaining ingredients and blend, scraping down the sides as needed until incorporated and no tofu bits remain.
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