228 Calories

35g Carbs

12g Fat

9g Protein

19g Sugar

1 1/2 carb, 1 fat & 1/2 protein serving



Serves: 1


For crepes) 

1 TBS coconut flour

Dash of cinnamon

1 egg

1 TBS of water


For cocoa drizzle

1 TBS unsweetened cocoa powder

1 tsp honey

1 tsp coconut oil

Dash of sea salt

Dash of water

1/2 banana for final topping



  • Coat skillet well with quality cooking spray (olive or coconut oil)

  • Mix coconut flour, cinnamon and egg until flour is smooth. Add water until the batter becomes thin enough to pour into pan.

  • Make a large pancake in the skillet and cook on medium high heat. Cook until batter begins to boil and then flip for about 30 seconds to finish cooking.

  • While crepe is cooking, combine cocoa, honey, sea salt and coconut oil in a microwave safe boil. Heat until coconut oil is melted.

  • Once melted, add a bit of water to make the sauce easy enough to drizzle on crepe. Don't do too soon before crepe is complete; the sauce hardens quickly -Once crepe is done, drizzle chocolate sauce across and top with 1/2 a sliced banana. Enjoy!