Pumpkin Cranberry Oatmeal Stuffed Egg White Cinnamon Crepe
- U Serves 1 Person
- P Prep: 00:01
- P Cook: 00:20
Nutritional Facts
per 1 serving size (Recipe makes 1 servings)
Amount Per Serving
Calories 273
Calories from Fat 81
% Daily Values*
Total Fat 9.05
13.92%
Saturated Fat 3.54
17.70%
Polyunsaturated Fat 0.15
Monounsaturated Fat 0.56
Cholesterol 4.00
1.33%
Sodium 218.19
9.09%
Potassium 444.34
Total Carbohydrate 40.19
13.40%
Dietary Fiber 6.84
27.36%
Sugars 13.09
Protein 9.48
Vitamin A 45.00%
Vitamin C 13.52%
Calcium 27.49%
Iron 15.56%
* Nutritional Values are estimated and may vary
³ Description
Warm Fall Breakfast all wrapped up!
² Ingredients
- 1/2 serving (serving = 1/2 cup) Red Mill Rolled Oats
- 0.8 serving (serving = 1 cup) Blue Diamond Almond Breeze Unsweetened Vanilla Milk
- 0.12 serving (serving = 1/2 cup) Libby's 100% Pure Pumpkin
- 1/2 medium (7" to 7-7/8" long) Bananas
- 1/3 tablespoon 100% Maple Syrup
- 1/4 tsp Pumpkin Pie Spice
- 0.07 serving (serving = 1 cup) Whole Foods Market Unsweetened Dried Cranberries
- 0.9 large Egg White
- 0.02 serving (serving = 1/3 cup) Bob's Red Mill Whole Grain Oat Flour
- 0.2 tablespoon Coconut Oil
- 1/3 tsp Cinnamon
- 1/2 tablespoon Light or Lite Cream Cheese
q Directions
In a saucepan, cook:
1/4 cup dry oats
3/4 cup unsweetened almond milk
1tb pumpkin purée
1/2 chopped banana
1t maple syrup
dash of pumpkin pie spice
1tb craisins
Simmer on low heat for about 15 minutes, stirring occasionally. Oatmeal will be thick.
Whip 1 medium egg white with 1tb unsweetened almond milk, 1/2t oat flour & dash of cinnamon.
Heat 8in nonstick pan, very lightly greased with coconut oil.
Pour in batter & spread into thin layer. Cook for 2 min, then flip, cook for 30 seconds. Remove from pan.
Stuff with oatmeal and top with 1/2 TB of cream cheese.
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