- Serves 4
- Prep in 35 minutes
- Cook in 10 minutes
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.
- High Protein Breakfast
- Prep Ahead
- Family Friendly
1/2 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 organic 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
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
- 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.
- 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.
- Drain the beans & add to a blender with the cinnamon, 1 ½ cups of water & the eggs. Blitz until smooth.
- 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.
- 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.