Recipe makes 4 servings, 2 crepes per serving.

Calories 161, Total Fat 5.5g, Protein 14g, Carbohydrates 14g, Fiber 3.5g.

Ingredients: 

• 1/2 cup FlapJacked Buttermilk Protein Pancake & Baking Mix*

• 1/2 cup FlapJacked Buttermilk Pancake & Baking Mix*

• 1/2 tsp honey

• 1/8 tsp salt

• 1 cup almond milk

• 1 egg + 1 egg white

• 1 tbsp green onion

• 1/2 cup grape tomatoes

• 1/2 sliced avocado

• 2oz smoked honey turkey breast

• 1/4 cup non-fat greek yogurt

• Instructions: 

• Place Baking Mix, honey, salt, eggs, and almond milk in blender and puree mixture until smooth and bubbles form on the top (about 30 seconds).

• Add green onions and let mixture sit for 15 minutes. Prior to cooking, give a little stir.

• Heat a 8" non-stick skillet over medium-low heat. Lightly spray pan with non-stick spray.

• Add 1/4 cup batter and swirl in pan to cover bottom of skillet. Cover and cook until bottom of the crepe is golden brown and looks dry on top (2-3 minutes).

• Loosen the edge of the crepe with a rubber spatula then with your fingers, quickly flip. Cook for an additional 1 minute and remove from pan.

• Place cooked crepe in a covered dish and repeat until batter is gone.

• Fill with desired fillings and ENJOY!

Recipe makes 6 servings, 2 quiche cups per serving.

Calories 224, Total Fat 10.5g, Protein 18g, Carbohydrates 11g, Fiber 2.5g.

Ingredients: 

• 1–1/4 cup FlapJacked Buttermilk Protein Pancake & Baking Mix*

• 1/2 cup water

• 1 tbsp olive oil

• 1/2 cup white mushrooms (chopped)

• 1/4 cup diced red onion

• 2 cups (fresh) baby spinach leaves

• 4 eggs +4 egg whites

• 1/4 cup almond milk

• 6 pieces turkey bacon, cooked & chopped

• 1/3 cup shredded Swiss cheese

• salt & pepper to taste

• Instructions: 

• Put FlapJacked mix and seasoning in a bowl and whisk together. Add in water and stir until you have a thick, sticky dough. Place in the refrigerator.

• Place a large skillet over medium heat.

• Add the oil, mushrooms, onion, and season to taste with salt and pepper. Cook until onion are soft and the mushrooms are dry and lightly browned (10 minutes.)

• Add in spinach, stir and remove from heat (until slightly wilted). Set aside to cool slightly.

• Remove the dough from the refrigerator and cut into 12 equal pieces.

• Lightly coat a 12-cup nonstick muffin pan with nonstick cooking spray.

• Heat oven to 375˚F. Press and flatten each piece of dough against the rim of the cups of the muffin tin (the dough should fill out about half of the cup) and set aside.

• Whisk the eggs, egg whites, milk, and a pinch of salt and pepper until well combined. Stir in the cheese and chopped bacon, followed by the mushroom, onion and spinach mixture.

• Pour the egg mixture evenly between the muffin tins, filling each about halfway.

• Place in the oven and bake for about 20 minutes (until quiches are golden brown on top and set in the middle).

• Remove from the oven and let the pan cool for 10 minutes. Serve and ENJOY!