1 1/2 carb, 1 fat & 1/2 protein serving
1 TBS coconut flour
Dash of cinnamon
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!