2-Ingredient Chocolate Protein Crepes with Bob's Red Mill

Two simple ingredients—egg whites and Bob’s Red Mill Protein Powder—whisked together and cooked in a skillet make the most marvelously simple crepes you’ve ever tasted. Added bonus, each serving has 25+ grams of protein! Plus probiotics, chia and only 2g of sugar.

It’s that time of year when I’m ready to simplify everything. Clean the holiday out of my house Kondo style. Toss everything in the fridge and replace it with only the best and purest ingredients. Eat just the barest minimum of healthy basics.

The abundance of this season is fun. But don’t you always feel the draw to get back to being the best you? Yeah, me too.

Part of dialing in my eating so I can fit BACK into the pants I wore just before Thanksgiving (thank you, Thanksgiving!) is eating a hefty punch of protein in the morning. And steering clear of sugars in the process.

So these 2-ingredient crepes are an all around winner. Egg whites and protein powder. That’s all you need. Whisk together and cook in a skillet for a tasty low-sugar, low-carb, high protein (25+ grams per crepe!) breakfast, snack or dessert. Then fill or top with all your favorites. Nut butter and banana. Hazelnut spread and berries. Yogurt and blueberries. There are so many ways to enjoy these simple crepes.

And yes! You can use any of the Bob’s Red Mill Protein Powder flavors. Try the vanilla or chai flavors with sour cream and a schmear of lingonberry jam or drizzle of coconut sugar and you’ll want every meal to be breakfast.

3 More Super Simple Protein Snacks

Looking for more ways to add protein powder into your life, in deliciously simple ways? Try these 3 easy recipes.

Protein Pancakes or Waffles

• 2 eggs + 1 scoop protein powder

• Whisk and cook on a medium-hot skillet

Protein Cookies

• 2 ripe bananas

• 1 cup oats

• 1 scoop protein powder

• Mash together with a fork. Add chocolate chips if desired. Bake at 350 degrees until set, about 12-15 minutes

Protein Energy Bites

• 1 cup peanut butter or maple almond butter

• 1 1/3 cup protein powder

• Mix together well and roll into balls

2-Ingredient Chocolate Protein Crepes

Makes 1 serving (2 small crepes or 1 large one)

• 1/2 cup egg whites

• 1 scoop Bob’s Red Mill Chocolate Protein Powder

Mix together egg whites and protein powder. Heat a nonstick skillet over medium heat. Once hot, melt a pat of butter or spray with nonstick coconut oil spray. Pour egg batter into pan. Cook just until the edges begin to lift from the pan (about 2 minutes), then flip with a spatula and cook on second side for 1 minute.

Fill with your favorite fillings: nut butter, chocolate hazelnut spread, yogurt, eggs, cheese, cottage cheese or sour cream

Top with your favorite toppings: berries, whipped cream, or whatever else you adore!

Baked Paleo Pumpkin Donuts | with Bob's Red Mill Paleo Baking Flour

Paleo Pumpkin Donuts made with Bob’s Red Mill Paleo Baking Flour and sweetened with Coconut Sugar are the perfect dessert for autumn. Baked in a donut pan, this simple recipe bakes up moist and tender. The cakey, pumpkin-spiced donuts are cooled and dipped in a dark chocolate glaze, then topped with crushed pecans. Enjoy with a cup of cocoa or spiced chai, preferably on a porch swing.

Autumn is always the best time to bake. So stop whatever you’re doing, hop into the kitchen and give yourself the gift of a homemade baking session. With these Baked Paleo Pumpkin Donuts, you’ll have a tasty treat real quick. They’re incredibly simple to make, thanks to a paleo flour which has been pre-mixed to perfection. Bob’s Red Mill Paleo Flour is my favorite way to bake up paleo treats which are smooth, tender and moist. Plus, no need to grab 92702 different kinds of flours, because they’ve done all the work for you.

Mix, glaze with a simple chocolate + coconut oil ganache and you’ve got a donut you’ll want to make every autumn.

What flours are paleo?

Paleo flours tend to fall into 2 distinct types: those made with ground nuts (like almond flour, hazelnut flour) and those made from root plants (like cassava, tapioca starch, arrowroot, tigernut). Plaintain and coconut flours are also commonly used in paleo baking.

Which flours are in Bob’s Red Mill Paleo Baking Mix?

Bob's Red Mill Paleo Baking Flour is made with just 4 simple ingredients—Almond Flour, Arrowroot Starch, Organic Coconut Flour, Tapioca Flour. Each of these flours are gluten free and grain-free.

Is coconut sugar allowed on Paleo?

Yes, coconut sugar and coconut nectar are paleo-approved. A natural sweetener derived from coconuts, it offers beneficial minerals and is not as processed as refined sugar. As with all sweeteners, however, it should be enjoyed in moderation.

Are baked donuts better than fried?

Frying donuts tends to increase both fat and calories. So from a nutrition standpoint, baking the dough instead of frying it is a simple way to reduce the amount of fat and calories overall. Baked donuts tend to taste more like an old-fashioned or cake donut. By selecting recipes (like this one!) which have been tried & tested specifically to become tasty baked donuts, you’ll likely find a baked donut is just as delicious as a fried one, with less fat and fewer calories.

How do you make baked donuts?

The easiest way is to bake the batter in a molded Donut Pan. Similar to a muffin tin, but with a center portion which creates the perfect donut shape, this pan makes it easy to turn any cake, quickbread or cookie dough into a donut shaped treat.

What if I don’t have a donut pan?

You can bake this recipe in a mini muffin tin or mini loaf tin and still have great results. Or, make your own donut tin by bunching small balls of tin foil into a bouncy-ball sized round and placing the rounds in the center of a large muffin tin. Spray well with nonstick spray.

How long do baked donuts last?

Most baked goods last in an airtight container for about 1 week. Refrigerate to keep them freshest. And bring to room temperature (or zap in the microwave) before serving for best results.

Paleo Pumpkin Donuts with Bob’s Red Mill Paleo Flour

Makes 12.

• 3 1/2 cups Bob’s Red Mill Paleo Baking Flour

• 3/4 cup Bob’s Red Mill Organic Coconut Sugar

• 1 tsp baking powder

• 1/2 tsp salt

• 1 Tbsp pumpkin pie spice

• 3 eggs

• 1/4 cup melted coconut oil

• 1 Tbsp vanilla

• 1 cup pumpkin puree

• 1 cup almond milk

Glaze

• 1 1/2 cups dark paleo-friendly chocolate chips

• 1 Tbsp coconut oil

Also needed:

• nonstick olive oil or coconut oil spray

• 2/3 cup crushed walnuts or pecans

In a large bowl or stand mixer, combine all ingredients for the donuts, mixing with a whisk attachment until smooth. Transfer to a large plastic bag & snip the corner from the bag. Pipe batter into donut pan which has been well coated with nonstick baking spray. Bake in an oven preheated to 350 degrees F for 17-19 minutes, or just until the center of the donuts has set. Remove and cool.

In a microwave-safe bowl, heat together chocolate chips and coconut oil in 30-second bursts, stirring between, until smooth.

Dip cooled donuts into chocolate, sprinkle with crushed nuts. Place in fridge until chocolate glaze firms. Enjoy!

Sausage & Squash Breakfast Skillet

You know, the genesis for the entire #FoodForLife cookbook project started with breakfast.

Friend Ericka posted a picture to Facebook. Giant, swirling cinnamon bun on one plate, browned up bison burger on the second, a caption that read: "Their breakfast vs. my breakfast. I have had to cut out eggs (and nuts). They were causing a lot of inflammation in my gut and all over. Since cutting them out just this week I have noticed a huge difference in how I feel. I'm still trying to figure out breakfast since eggs were life 😫. For now it's, no dairy, no eggs, no legumes, no nightshades, no nuts, no sugar, no gluten, no grains..."

And you know me. I love me the pure food diet conjuring.

Took one read of that caption and sent Ericka an email, begging to get in on her bison-puck breakfast. 

Except, actually. Not quite that. 

I actually messaged her and made her promise to let me join her in her Elimination Eating (so I could actually start fitting back into my jeans after too many lazy days of beer and pasta eating), so long as I could create all new, gorgeous-pants recipes that she'd actually want to eat.

Aka: no more big, brown bison burgers for breakfast. That's just sad.

You know the rest of the story. One week later, we were in my kitchen, churning out an entire cookbook of real food, gluten-free, grain-free, sugar-free, stupid-free recipes. 

And this deliciously simple little skillet is one of them. 

Zucchini. Chicken sausage. Basil and flake salt and nothing but pure, simple beauty for your bellygut.

Toss the waffles, sweet ones. This simple paleo-friendly, keto-lovin' skillet will fill your soul. And keep you from aching craving all morning long. 

But, who cares about the benefits? Because, at the end of the day, this skillet is so good, you'll just want to eat it for the yum.

Sausage & Squash Skillet

Learn more about this recipe on Instagram @cheekykitchen

Makes 2 skillets | 15 minutes

• 1 Tbsp coconut oil
• 2 cloves garlic, finely chopped
• 1 summer squash, diced
• 1 zucchini, diced
• 6 links nitrate-free grassfed chicken or turkey sausage
• Fresh chopped basil for garnish (optional)
• Salt and pepper to taste

In a skillet, melt coconut oil over medium-high heat. Toss in garlic, cooking until aromatics, about 30-60 seconds. Add squash, zucchini and sausage, cook until sizzling. Salt and pepper to taste. Garnish with basil, if desired.

Try These Twists:

• Add Bacon
• Try Ground Beef