High-Protein Quinoa Crepes (Gluten-Free)
Jump to RecipeLooking for a simple, high-protein, and nutrient-rich crepe recipe? These quinoa crepes are made with just a few wholesome ingredients and come together in minutes. They’re perfect for a nourishing breakfast or brunch, and the best part—they’re naturally gluten-free and dairy-free.
- High in plant-based protein thanks to quinoa
- Easy to make in under 15 minutes
- Customizable toppings
- Gluten-free, vegan, and refined sugar-free (if desired)
1. Complete Plant Protein
Quinoa contains all nine essential amino acids, making it a complete protein—rare for a plant food. Great for muscle repair, energy, and overall body function.2. Rich in Fiber
It’s high in dietary fiber, which supports digestion, helps regulate blood sugar, and keeps you full longer—perfect for balanced meals.3. Gluten-Free & Easy to Digest
Naturally gluten-free, quinoa is ideal for those with celiac disease or gluten sensitivity. It’s also gentler on digestion than many grain-based flours.4. High in Essential Minerals
Quinoa is a good source of:- Magnesium – supports muscle and nerve function
- Iron – helps transport oxygen in the blood
- Zinc – boosts immune function
- Manganese – supports metabolism and bone health
5. Low Glycemic Index
Quinoa has a relatively low glycemic index, helping to stabilize blood sugar and reduce spikes in energy and cravings.6. Packed with Antioxidants
It contains flavonoids like quercetin and kaempferol, which help reduce inflammation and protect cells from oxidative stress.7. Heart Health Support
Its combination of fiber, healthy fats, antioxidants, and magnesium supports cardiovascular health by lowering blood pressure and improving cholesterol levels.
High-Protein Quinoa Crepes (Gluten-Free)
Makes: 4 crapes
Ingredients:
- 1 cup dry quinoa (soaked if desired)
- 1 cup water (or plant milk of your choice; I used water)
- 1 tbsp vanilla extract (glycerin-based, or 1 tsp if alcohol-based)
- 2 tbsp maple syrup
- ½ tsp baking powder
- 1 tbsp avocado oil
- Optional: 1 tbsp cashew butter for extra creaminess
Instruction:
- Add all ingredients to a high-speed blender
- (I used my Nama C2) and blend until smooth.
- Heat a non-stick or greased skillet over medium heat.
- Pour in about ½ cup of the batter, swirling the pan to spread it evenly into a thin circle.
- Cook for 1–2 minutes, then flip and cook for another 1 minute.
- Serve warm with your favorite toppings
Topping Ideas:
- Coconut yogurt
- Fresh seasonal fruit (I used ripe peaches!)
- Homemade elderberry syrup (or a drizzle of maple syrup or honey)
Time-Saver Tip:This recipe takes less than 15 minutes from start to finish! It’s ideal for busy mornings or a quick afternoon snack.
Nutrition Breakdown: Here’s the nutritional breakdown per crepe (based on the full recipe making 4 crepes):
- Calories: ~246 kcal
- Protein: ~6.1 g
- Carbohydrates: ~37.6 g
- Fat: ~8.1 g
