Peanut Butter and Jelly Protein Crepes

There’s no excuse for skipping breakfast.  It’s too important, too delicious, and really, it can be as quick and simple as you need it to be.   My husband, however, doesn’t always make time for breakfast.  Sometimes I think he could go all day without eating if I didn’t remind him that it’s time to eat by placing plates of food in front of him, or worse yet with my demons.  In hopes he’ll eat more than a banana for breakfast, I often buy delicious flavors of protein powder.  The latest, cake batter Muscle Milk, I happen to have fallen in love with myself.  It’s the key to these awesome protein pancakes, a delicious protein boost for my oatmeal and also the main ingredient in these super high protein crepes I’ve been making as of late!  They are gluten-free and extremely low carb.

Oh, and my ploy seems to be working!  I just gave Courtney step-by-step directions to make his very own bowl of oatmeal.  His response?  “This is amazing!”

Peanut Butter and Jelly Protein Crepe

Ingredients:

• 3 egg whites
• 1 scoop cake batter protein powder (I’m sure vanilla would also work)
• 2 Tbsp peanut butter or PB2
• 1 heaping Tbsp jelly (I use sugar free)

Directions:  Combine egg whites and protein powder and mix well.   Spray a non-stick skillet with cooking spray.  Spread mixture as thin as possible into a large circle and cook for 1-2 minutes.  Cover, remove from heat and allow to finish cooking.  The top should no longer be sticky.   Spread peanut butter and jelly over top and either roll it up like a crepe or eat it like a breakfast pizza!

Johanna