Quinoa and Chocolate made into a gluten free treat as crepes make any breakfast meal just that much better.
Before I even start this wonderful breakfast recipe, I have to give ALL credit to Patricia Green and Carolyn Hemming for writing the cookbook that I took this recipe from! Quinoa-365 has fast become my favorite in which I have made many recipes and will share them with you here...
picture taken from Quinoa-365 cookbook
Thank you Ladies for making such a wonderful book. And for all my visitors, I highly encourage having this cookbook in your kitchens! You won't regret it because it makes eating gluten free that much better... You can find the book under my "Books I Recommend" section to the right!
Ok, with that said, On with this Yummy Quinoa Recipe!
Oh, by the way, my family LOVED them! They are full of nutrition and are NOT as sinful as they may look... So enjoy!!!
1/3 (80 ml) quinoa flour
2 Tbsp (30 ml) unsweetened Cocoa Powder
1 Tbsp (15 ml) white sugar ( I used organic raw sugar)
3 large eggs
1 Tbsp (15 ml) salted butter, melted
1/3 cup (80 ml) 1% or 2% milk
(For a great Milk Alternative, use Soy, Rice, Coconut, or Almond Milk- I used Almond milk)
2/3 cup (160 ml) plain yogurt
2 Tbsp (30 ml) brown sugar
4 bananas, sliced
Chocolate Sauce (optional)
Combine the quinoa flour, cocoa and white sugar in a medium bowl, mixing well. Whisk in eggs, then the melted butter, mixing gently. Slowly add the milk, blending until smooth. Lightly grease or spray a small frying pan with cooking oil and place over medium heat. When the pan is hot, pour about 3 Tbsp (45 ml) of the crepe batter into the pan, spreading evenly to coat. Fry until the edges begin to turn golden brown and flip, cooking about 30 seconds per side. Set aside on a plate. Repeat until all the crepes are done ( you will have about 8 crepes).
In a separate bowl, combine the yogurt, brown sugar and vanilla to make the filling. Spread about 3 Tbsp (45 ml) of the filling onto each crepe. Add some sliced bananas. Wrap the crepe gently by folding in each side. Garnish the top of each crepe with additional sliced bananas and drizzle with chocolate sauce (if using). Serve Immediately.
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