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sourdough pumpkin protein crepes rolled and stuffed with whipped cream and maple syrup being poured on them

Sourdough Pumpkin Protein Crepes

These warm and spicy sourdough pumpkin protein crepes are as easy as pancakes, but packed with far more protein to get your morning off to a healthy start!
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Ingredients
  

  • 2 cups sourdough starter
  • 3/4 cup pumpkin puree
  • 2 tablespoons honey or coconut sugar (sugar free - 2 teaspoons THM Super Sweet Blend)
  • 1 teaspoon cinnamon
  • 12 teaspoon salt
  • 1/4 teaspoon each cloves, ginger, and nutmeg
  • 1 tablespoon molasses optional

Instructions
 

  • Start by heating your cast iron skillets on medium to medium low heat. You want your skillets hot and ready to go.
  • Next add your eggs, sourdough starter, pumpkin, salt, spices, honey, and molasses to a large mixing bowl.
  • Flip and cook on the other side for a minute of two.
  • When cooking with cast iron on my electric coil stove I often find that I need to turn down the heat as I go so as not to burn my food. Cast iron only gets hotter and hotter.
  • About halfway through cooking my batter I find that I need to turn down the heat a little to prevent burning.
  • Stack your crepes in a pile on a plate to keep them warm. They stay surprisingly warm when stacked on top of each other and we have steaming crepes when we are ready to eat.
  • Serve with butter and dress with honey or maple syrup!