Instructions

• Combine the flour, honey, egg whites and instant coffee powder in a bowl. Start adding milk until you reach a batter with a crepe-like consistency.
• Prepare the filling by combining the Greek yogurt, honey and cinnamon together in a small bowl. Set aside while you cook the pancakes.
• Heat 1 teaspoon of the oil in a large non-stick skillet or crepe pan. Place ⅓ of the batter in the skillet and move the skillet in a circular motion to spread the batter evenly in a thin layer. Cook over medium heat for 2-3 minutes and flip. Continue cooking for a further 1-2 minutes then remove the pancake to a warm plate. Repeat this process with the remaining batter.
• Fill the crepes with the yogurt filling and sprinkle with cocoa powder. Serve with fresh berries (optional -not included in nutritional breakdown).