This Indulgent, Dairy-Free Breakfast Is A Recipe For Glowy Skin
We all love a steaming hot stack of pancakes or waffles, but unfortunately, we're potentially in for a food coma, upset stomach, or a breakout thanks to the amount of dairy, sugar, and flour commonly found in these breakfast foods.
If you're like me and love a good alternative that tastes like the real thing, then these golden-crisp crêpes from The Beauty Chef Gut Guide by Carla Oates are for you. They're a heavenly dairy-free alternative topped with creamy, refreshing coconut yogurt, a mix of antioxidant-rich blueberries and blackberries, and the crunch of mixed nuts, aka these will really hit the spot.
Oates explains that if we're experiencing skin issues, there's a good chance it has to do with an imbalance in our gut. She recommends eating foods that support digestion, such as fermented foods or bitter greens, and keeping a log of foods that may be setting the skin off.
For some, the components in dairy, including lactose and casein, can cause digestive issues and lead to breakouts and inflammation in the skin. If you think that may be the case, this coconut crêpe recipe is worth giving a try as it's easy on the stomach and will support your skin's natural glow.
Coconut Crêpes With Coconut Yogurt & Berries
- ½ cup coconut flour
- ½ cup arrowroot
- 6 free-range organic eggs
- 1½ cups almond milk
- Ghee or extra-virgin coconut oil, for greasing
- 2 cups coconut yogurt
- 9 ounces blueberries
- 9 ounces blackberries
- ½ cup pomegranate seeds (optional)
- ½ cup coarsely chopped mixed nuts, such as pecans, hazelnuts, walnuts, and almonds
- To prepare the crêpes, whisk the coconut flour and arrowroot in a medium bowl. In a separate bowl, whisk the eggs and almond milk until well combined. Gradually pour the wet into the dry ingredients, whisking continuously to form a smooth batter. Cover and refrigerate for 30 minutes to allow the coconut flour to rehydrate.
- Heat an 8-inch nonstick saucepan over medium heat. Dip a paper towel into ghee or coconut oil and rub it over the hot pan to lightly grease it. Pour ¼ cup batter into the pan and swirl to coat in an even layer. Cook the crêpe for 30 to 60 seconds until the surface dries out and the underside is lacy and golden. Flip and cook for another 20 seconds, or until golden. Transfer to a plate, cover to keep warm, and set aside. Repeat the process with the remaining batter.
- Serve the crêpes topped with coconut yogurt, berries, nuts, and pomegranate seeds, if desired. The crêpes can be made in advance and stored in the refrigerator for up to 1 week or frozen for up to 3 months.
- Enjoy these crêpes with a healthy, polyphenol-rich chocolate sauce made with cacao: Just combine ¾ ounces raw cacao powder, 2 teaspoons coconut oil, 2 dates (pitted and coarsely chopped), 1 tablespoon pure organic maple syrup, ½ cup boiling water, and a pinch of sea salt, and blend.
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