So light and delicious, these will have you coming back for more, and more! I have tried making these crepes with a whole range of flours and each one has been successful. You can’t taste the addition of flaxseed but it adds much needed fibre and plant based, heart healthy omega 3 goodness. Cooking the crepes in coconut oil adds another level of scrumptiousness. Dress your crepes with traditional lemon and (coconut) sugar, or our personal favourites lemon and honey, or lemon and maple syrup. Add fresh fruits or homemade coulis when you have time, you won’t regret it 🙂
YIELDS – 4 MEDIUM PANCAKES
Ingredients
- Baking Powder 2 tsp
- Blueberries, large handful
- Coconut Oil, for cooking
- Ground Flaxseed 2 tbsp
- 100% Maple Syrup 1 tbsp
- 100% Peanut Butter 1 2 tbsp
- Wholemeal or All Purpose Flour 1.5 cups
- Non Dairy Mylk 1.5 cups
- Pinch of Salt
- Vanilla Extract 1 tsp
EQUIPMENT – HAND WHISK, MEDIUM FRYING PAN
Instructions
- Add all ingredients (except coconut oil and blueberries) to a high speed blender.
- Blend until smooth.
- Add a little coconut (100%) to a medium sized frying pan.
- Heat until warm, then add a large ladle of mixture into the centre of the pan (do not spread).
- Cook for 30 secs then add blueberries to the pancake.
- Cook until you notice bubbles in the batter appear.
- Gently flip your pancakes over, cook until the pancake is golden brown on both sides.
- Serve onto a plate and dress with a choice of dressings.
- This mixture can be made ahead of time, just be sure to cover the bowl and keep in refrigerator.