A protein rich breakfast is something I very much recommend. It sets you up with steady energy for the day ahead, prevents blood sugar fluctuations & generally gets a Nutritional Therapy gold star.

But I also see that some prefer a less savoury spin on their start to the day & in honour of said personal preference I have whipped up these fabulously protein rich, sweet but not sugary, stuffed breakfast crepes.

Serves 4

  • ½ cup dry fava beans (you could also use dried white beans but would need to soak them overnight in water + 1 tablespoon vinegar first)
  • 1 large or 2 medium sweet potatoes
  • 4 eggs
  • 1 teaspoon cinnamon
  • 1 tablespoon coconut oil, ghee or butter
  • 350g frozen raspberries
  • Juice of an orange
  • 400g yoghurt of choice
  • 4 tablespoons pumpkin seeds
  1. Preheat your oven to 200C, line a tray with a silicone mat or parchment paper, add the sweet potatoes & bake for 35 minutes turning halfway through. Turn the oven off & leave them to keep warm.
  2. Meanwhile rinse the fava beans until the water runs clear then bring to a gentle simmer in 4 cups of cold water. Skim off the scum from the top & cook for 30 minutes.
  3. Add the raspberries to a separate pan with the orange juice & leave to gently cook on a low heat for 10 minutes stirring occasionally. Turn the heat off & leave them to be reheated later.
  4. Drain the beans & add to a blender with the cinnamon, 1 ½ cups of water & the eggs. Blitz until smooth.
  5. Warm a frying pan on a low heat & add ¼ teaspoon of the coconut oil/butter/ghee. Once melted spoon in ¼ cup of your batter, swirl it around the pan to form an even pancake & leave to cook slowly until set, golden on the underside & you can flip it easily. Cook for another minute until  set all the way through. Repeat with the rest of your mix.
  6. To serve, cut the sweet potato into slices & add to each pancake followed by generous spoonfuls of yoghurt & your raspberries (either cool or re-warm gently). Fold them over & sprinkle with pumpkin seeds then dive on in. 

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