Combine the almond milk and lemon juice in a small bowl and set aside.

In a larger bowl, mix the coconut flour, baking soda, cinnamon, and stevia.

In a medium-sized bowl, whisk the egg whites. Once they start to get bubbly, add the almond milk and vanilla, whisking as you add each ingredient.

Combine the wet and dry ingredients and stir until an even batter forms.

Set aside for five minutes to thicken.

Spray a frying pan with cooking spray or coat lightly with coconut oil. Place it over medium heat and allow it to get hot.

Pour about 1/4 cup of batter into the pan and swirl around to coat the bottom. Note: It won’t be as fluid and smooth as traditional crepe batter, but that’s ok!

Cook for about two minutes, then use a spatula to lift the edges. Gently flip with a flipper and cook for another minute. Remove the crepe from the pan and keep it warm while you do the same with the rest of the batter. Tip: Keep greasing the pan with cooking spray or coconut oil to prevent sticking.

Serve crepes with yogurt, fresh berries, and flaked coconut.