Amazing how easy it is to swap to plant based recipes without ever feeling like you’re missing out and these crepes are just the recipe for that! Serve with a delicious nut butter of choice and fresh strawberries or seasonal fruit and if you prefer savoury simply omit the coconut sugar and vanilla and add in your favourite savoury ingredients – sauteed spinach and tomatoes, cashew cheese, nutritional yeast!
PLANT BASED BUCKWHEAT CREPES WITH STRAWBERRIES
Gluten free : Dairy Free : Vegan
Makes 8-10 crepes
1 1/2 cups buckwheat flour
3 tablespoons coconut sugar
2 teaspoons baking powder
2 cups soy or almond milk
1 tablespoon extra virgin olive oil
1 teaspoon vanilla extract
Coconut oil for frypan
Fresh strawberries and almond butter to serve
Whisk all ingredients together in a large mixing bowl. Heat a frypan on medium heat, add a drop of coconut oil to coat, then add 1/4 cup batter and swirl around the pan. Cook about 90seconds on one side before flipping and cooking a further 30 seconds on the other. Serve with fresh strawberries and almond butter.