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In a small bowl, combine the protein powder and ¼ cup sparkling water, and whisk until the protein powder dissolves.
In a large bowl, whisk together the flour, cornstarch and sugar. Add the protein powder mixture, remaining sparkling water, almond milk and coconut oil on top. Whisk well until smooth and well combined.
Heat coconut oil over medium heat in a medium sized, non-stick pan. Pour about 1/3 cup of the batter to the pan. Immediately lift the pan and rotate it carefully to move the batter into a thin circle.
Cook until the batter sets in the middle, about 2 minutes. Using a spatula, carefully flip the crepe over and cook for 30 more seconds until bubbles form. Remove from pan and repeat with the rest of the batter.
Serve with strawberries and cream, if desired